Best 2 Grilled Salmon And Polenta Recipes

Grilled salmon and polenta is a delectable dish that combines the rich flavor of grilled salmon with the creamy texture of polenta. This hearty and flavorful meal is perfect for any occasion, whether it's a weeknight dinner or a special occasion feast. The succulent salmon is grilled to perfection, while the polenta is cooked in a flavorful broth and topped with a variety of garnishes. This dish is sure to tantalize your taste buds and leave you wanting more.

Let's cook with our recipes!

GRILLED SALMON AND POLENTA

Grilled Salmon and Polenta image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 cups grape tomatoes
2 tablespoons extra-virgin olive oil, plus more for the grill
3 cloves garlic, finely grated
Kosher salt and freshly ground pepper
1/2 teaspoon chopped fresh thyme, plus 3 sprigs
1/4 cup dry white wine
1 17- to 18-ounce tube polenta, cut into 12 rounds
4 6-ounce skin-on center-cut salmon fillets, preferably wild
1 tablespoon chopped fresh chives

Steps:

Preheat a grill to medium high. Toss the tomatoes with 1 tablespoon olive oil, the garlic, 3/4 teaspoon salt and a few grinds of pepper on a large piece of foil. Add the thyme sprigs and bring up the edges of the foil slightly. Pour in the wine and fold the edges together to form a packet; set aside.
Brush both sides of the polenta rounds with the remaining 1 tablespoon olive oil; season with salt and pepper. Season the salmon with the chopped thyme, salt and pepper.
Oil the grill grates. Grill the foil packet until the tomatoes are soft, 10 to 12 minutes. Meanwhile, grill the polenta and the salmon skin-side down, 3 to 4 minutes; flip and grill until well marked and the salmon is just cooked through, 3 to 4 more minutes.
Divide the salmon and polenta among plates. Spoon the tomatoes and juices over the top. Sprinkle with the chives.

GRILLED SALMON AND POLENTA WITH FENNEL SALAD

Grilled Salmon and Polenta with Fennel Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 lemons (1 juiced, 2 halved)
1 teaspoon dijon mustard
2 tablespoons extra-virgin olive oil, plus more for brushing
1 pint grape or cherry tomatoes, halved
1 bulb fennel, trimmed, cored and very thinly sliced, plus 1/4 cup chopped fronds
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets (preferably wild)
1 teaspoon ground fennel seeds
1 14-ounce tube prepared polenta, sliced into 8 rounds
1 cup torn fresh basil

Steps:

Whisk the lemon juice and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the tomatoes and sliced fennel and toss. Season with salt and pepper; set aside.
Preheat a grill to medium high and brush the grates with olive oil. Season the salmon on both sides with the ground fennel, salt and pepper. Brush the polenta rounds with olive oil. Grill the salmon and polenta until well marked and the salmon is just cooked through, 3 to 4 minutes per side. Meanwhile, grill the lemon halves cut-side down until marked, about 3 minutes.
Add the fennel fronds and basil to the fennel salad; toss. Serve the salmon with the polenta, fennel salad and grilled lemons.

Nutrition Facts : Calories 410 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 450 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 37 grams

Tips:

Choose wild salmon, which is lower in contaminants and higher in omega-3 fatty acids than farmed salmon.
To marinate the salmon overnight, use a mixture of olive oil, lemon juice, fresh herbs, and salt and pepper. This will help to infuse the salmon with flavor and keep it moist during cooking.
When grilling the salmon, cook it over medium heat for 8-10 minutes per side, or until it is cooked through. The salmon is cooked through when it flakes easily with a fork.
To make the polenta, use a ratio of 1 part polenta to 4 parts water or broth. Bring the liquid to a boil, then whisk in the polenta. Reduce the heat to low and simmer for 15-20 minutes, or until the polenta is thick and creamy.
To serve the salmon and polenta, place a piece of salmon on top of a bed of polenta. Top with grilled vegetables, a lemon wedge, and a drizzle of olive oil.

Conclusion:

Grilled salmon and polenta is a delicious and healthy meal that is perfect for a summer cookout. The salmon is cooked to perfection and the polenta is creamy and flavorful. This dish is sure to please everyone at your table.