Refrigerated Tube SALMON WITH PINEAPPLE SALSA AND POLENTA

Refrigerated Tube SALMON WITH PINEAPPLE SALSA AND POLENTA

Ingredients:
1 teaspoon olive oil
3 tablespoons Pineapple Salsa (see recipe in sidebar)
1 refrigerated tube of premade polenta
2 tablespoons olive oil
1 lime wedge for garnish

Directions:
1. Preheat broiler to high. Sprinkle the salmon lightly on each side with salt. Place a
small skillet over medium-high heat. Once hot, add the oil and place the fillet in
the middle of the pan. Cook for 3 minutes on the first side and 2 minutes on the
second side. Brush 1 tablespoon of the salsa on top. Place it in the oven about 4"
from the flame for 30 seconds, just enough to caramelize the salsa. Place the fish
on a plate and let it rest.
2. Place the skillet over medium-high heat. Slice 2 1⁄"-thick slices from the tube of
2
polenta. Once the skillet is hot, add the oil and slide the 2 patties into the skillet.
Don’t touch them for 4 minutes. There should be enough crust on the bottom of the
polenta to keep it together. Use a spatula to flip the polenta and cook for 5
minutes on the second side.
3. Once the polenta is cooked, drain off excess oil. Place the salmon on top of the
polenta, pour the remaining salsa on top of the salmon, and place the skillet back
in the oven for 1 minute to warm the fish through. Serve it immediately with the
lime wedge.
Pineapple Salsa
To make your own, finely chop 5 pineapple rings and place in a small
skillet with 2 tablespoons minced red onion, 2 teaspoons minced red
pepper, juice from 1 lime, and 2 teaspoons chopped cilantro. Place over
medium heat, salt lightly, and stir frequently for 15 minutes. The juices
should evaporate and the onion and pepper should soften.
DEEP-FRIED SHRIMP AND OYSTERS
This breading works and tastes great on shellfish, including clams and scallops.
Yields 6–8 servings