Poached Salmon W/ Polenta & Cilantro Pesto - House Beauti Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
FOR CILANTRO PESTO
3: Garlic cloves, peeled and chopped
1/4 cup: Pine nuts,
1 small: Bunch cilantro with stems, roughly chopped
1: Fresh green jalapeno chili, stemmed, seeded & roughly chopped, wear rubber gloves when handling hot peppers
1/2 cup: Olive Oil,
2 tbsp: Rice wine vinegar,
1/2 cup: Grated Asiago cheese, preferably a medium-aged Stella brand
Salt & freshly ground black pepper to taste,
FOR POLENTA
6 cup: Chicken stock or water,
1 small: Onion, minced
1: Bay leaf,
1/2: Red bell pepper, seeded, deveined, and roughly chopped
1: Jalapeno or Thai chili, (opt), seeded, deveined & roughly chopped (wear rubber gloves when handling hot peppers)
Salt & freshly ground black pepper,
1 1/2 cup: Polenta, preferably Golden Pheasant brand
1/2 cup: Sweet butter, room temp.
Zest of 1 orange,
1/4 cup: Finely chopped scallions,
FOR POACHED SALMON
3 lbs: Boneless flesh salmon fillet, at room temperature
1 small: Onion, sliced very thin
2: To 3 limes, sliced thin
1: Red or green fresh jalapeno, stemmed, seeded, & sliced thin, wear rubber gloves when handling hot peppers
4: To 6 sprigs of cilantro,
2 tbsp: Olive oil,
Salt & freshly ground black pepper to taste,
FOR GARNISH
Lime wedges,
Red or green jalapeno chili slices, seeded
Cilantro sprigs,
Directions:
Prepare cilantro pesto: In a small dry skillet over low heat, toast
garlic and pine nuts, stirring constantly, until golden. Coot and set
aside.
In a blender puree cilantro, chilies, 1/4 C olive oil, and vinegar.
Add reserved garlic and pine nuts, cheese, salt, and pepper to the
blender. Slowly add remaining olive oil and purse mixture until
smooth. Makes about 1 1/4 C.
Prepare polenta: In a large heavy saucepan, boil chicken stock,
onion, bay leaf, red pepper, and opt., chili pepper and season to
taste. Gradually add polenta, whisking constantly. Lower heat to
simmer and cook, stirring constantly for 5 to 8 minutes, or until
mixture thickens. Discard bay leaf Remove pan from heat and gently
stir in butter, orange zest, and scallions. Cover pan tightly and
keep polenta warm over low heat until ready to serve.
Prepare salmon: In a baking dish lined with aluminum foil, place
salmon skin-side down and top with slices of onion, lime, jalapeno,
and cilantro sprigs. Drizzle surface with olive oil and season with
salt and pepper. Cover dish tightly with aluminum foil and bake in a
preheated 300F oven for 20 minutes or until salmon flesh is firm.
Cool 10 minutes and cut salmon into 6 triangular wedges.
To serve: Divide polenta evenly among 6 dinner plates and top with
about 2 T pesto sauce. Place salmon triangles on plates and garnish
each plate with lime wedges, jalapeno chili slices, and cilantro.
Serves 6.
House Beautiful/June/94 Scanned & fixed by Di & Gary
Submitted By LAWRENCE KELLIE On 06-17-95
Source from luhu.jp
garlic and pine nuts, stirring constantly, until golden. Coot and set
aside.
In a blender puree cilantro, chilies, 1/4 C olive oil, and vinegar.
Add reserved garlic and pine nuts, cheese, salt, and pepper to the
blender. Slowly add remaining olive oil and purse mixture until
smooth. Makes about 1 1/4 C.
Prepare polenta: In a large heavy saucepan, boil chicken stock,
onion, bay leaf, red pepper, and opt., chili pepper and season to
taste. Gradually add polenta, whisking constantly. Lower heat to
simmer and cook, stirring constantly for 5 to 8 minutes, or until
mixture thickens. Discard bay leaf Remove pan from heat and gently
stir in butter, orange zest, and scallions. Cover pan tightly and
keep polenta warm over low heat until ready to serve.
Prepare salmon: In a baking dish lined with aluminum foil, place
salmon skin-side down and top with slices of onion, lime, jalapeno,
and cilantro sprigs. Drizzle surface with olive oil and season with
salt and pepper. Cover dish tightly with aluminum foil and bake in a
preheated 300F oven for 20 minutes or until salmon flesh is firm.
Cool 10 minutes and cut salmon into 6 triangular wedges.
To serve: Divide polenta evenly among 6 dinner plates and top with
about 2 T pesto sauce. Place salmon triangles on plates and garnish
each plate with lime wedges, jalapeno chili slices, and cilantro.
Serves 6.
House Beautiful/June/94 Scanned & fixed by Di & Gary
Submitted By LAWRENCE KELLIE On 06-17-95
Source from luhu.jp