Lemon salmon with polenta

Difficulty Easy

30 Min

Second course

4 Portions

Ingredients

  • 1/2 package of Polenta Valsugana 5-Grain
  • 350 g of sliced salmon
  • 1/2 leek
  • 1 lemon
  • 1 spoon of desalted capers
  • chive
  • parsley
  • 30 g of butter
  • extra virgin olive oil
  • salt
  • pepper

Ingredients

  • 1/2 package of Polenta Valsugana 5-Grain
  • 350 g of sliced salmon
  • 1/2 leek
  • 1 lemon
  • 1 spoon of desalted capers
  • chive
  • parsley
  • 30 g of butter
  • extra virgin olive oil
  • salt
  • pepper

Preparation

1

Gather all the ingredients for the recipe.

2

Prepare the polenta: put a pot of water to boil and add salt. Once the water starts boiling, slowly add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes. Pour the polenta into a pregreased plum cake tin and let it cool.

3

Roughly cut the leek into rounds and brush with olive oil. Add salt and pepper.

4

Peel off the skin from the salmon and cut into pieces. Slice the lemon and drizzle with olive oil.

5

Lay the leek on a greased baking tin and cover with a layer of greased and salted salmon. Place a lemon slice on each nibble, along with the chopped capers, parsley and chives. Drizzle with olive oil and bake at 190° for 12-15 minutes.

6

Cut the polenta into slices, sauté in a pan with oil, butter and chopped chives.

7

When the salmon is done, remove from the oven and serve each piece with a slice of polenta and chives.