4 6oz. Salmon portions
salt and pepper
In a hot sauté pan add a little oil and place salmon top side down in pan and cook 4 minutes, turn salmon over and cook another 4 minutes. Let sit 3 minutes then serve.
Roast Garlic Polenta
2T yellow onion – minced
½ cup polenta
2 cups water
1 cup heavy cream
¼ fontina cheese
1T roasted garlic puree
1T thyme – chopped
½ t lemon – zested
salt and pepper
Sauté the onion in oil until translucent, add the water and cream. Bring to a boil, add the polenta and turn down heat to a simmer. Add salt and pepper and let simmer for 15 minutes. Add the fontina, roasted garlic, thyme and lemon zest. Taste and add salt and pepper to taste.
Tomato basil shrimp pan sauce
1# shrimp – 71-90 count
1 tomato – slice thin / no seeds
2t basil – sliced thin
½ t garlic – minced
½ t shallots – minced
¼ cup white wine
3T butter
In a hot sauce pot add oil, garlic, shallots and sauté for 3 minutes, add shrimp, tomatoes and deglaze with the white wine. Simmer for 2 minutes then add basil and butter and remove from heat until butter is melted. Season with salt and pepper.
Plating
Place polenta down on plate, top with fresh spinach, place salmon on that and cover with sauce.
