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Salmon with mushrooms, polenta & salsa verde
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Smooth, silky polenta and earthy mushrooms allow the beautiful crispy salmon skin to sparkle in this recipe. A simple, lemony salsa verde brings everything together. Here the salsa is hand chopped, but you could also whizz it together in a food processor if you prefer.
500ml milk, plus extra if needed
120g Polenta Valsugana
40g unsalted butter
40g Parmigiana Reggiano, grated
¼ tsp freshly grated nutmeg
25g pack fat leaf parsley, fnely chopped
½ x 20g pack dill, fnely chopped
3 tbsp nonpareille capers, drained and roughly chopped
1 unwaxed lemon, zest and juice
100ml extra virgin olive oil
2 tbsp rapeseed oil
500g fllet No.1 Scottish Prime Fillet of Salmon, scaled and cut into 4 portions
2 x 200g packs No.1 Woodland Mushrooms, roughly torn
1 Put the milk in a medium saucepan with 350ml water and a pinch of salt. Set over a medium heat and bring to a simmer. Add the polenta and cook over a medium heat, whisking constantly, for 3-4 minutes. Turn the heat down to the lowest setting and cook for 35-40 minutes, stirring now and then, until smooth and creamy. Add a splash more milk to loosen if needed. Whisk in the butter, cheese and nutmeg. Season and keep warm over a very low heat.
2 Meanwhile, put the herbs in a mixing bowl with the capers, lemon zest and juice and olive oil. Season and mix well. Heat a frying pan, add the rapeseed oil and fry the salmon. It will take about 8-9 minutes on the skin side and 2-3 minutes on the fesh side. Once cooked through and opaque, transfer to a warm plate and leave to rest. Return the pan to a high heat and add the mushrooms; cook for 4-5 minutes until browned and cooked through (you may need to do this in 2 batches). Divide the polenta, mushrooms and salsa verde between warm plates, then top with the crispy salmon.
Typical values per serving:
This recipe was first published in Thu Dec 09 16:03:00 GMT 2021.