Save to your scrapbook
Herb-Crusted Roast Salmon on Cheddar Polenta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Herb-Crusted Roast Salmon on Cheddar Polenta
This recipe teams Scottish salmon with creamy polenta, flavoured with a strong Cheddar, such as Arran Scottish Cheddar or Mull of Kintyre Vintage Cheddar, both available from the Cheese Service Counter.
- Preparation time: 15 minutes
- Cooking time: 10 minutes to 12 minutes
-
Total time:
25 minutes
to 27 minutes
Serves: 8
Ingredients
- 1 pack fresh thyme
- 2 packs fresh marjoram or oregano
- Zest of 1 lemon, plus lemon wedges, to garnish
- 8 fresh Scottish salmon fillets with skin on, about 175g each
- 375g pack Valsugana Polenta
- 200g Scottish Cheddar, grated
Method
- Preheat the oven to 200°C, gas mark 6. Reserving 8 small herb sprigs for the garnish, strip the remaining herb leaves from the stems and finely chop. Mix in a bowl with the lemon zest and season with salt and freshly ground black pepper.
- Wash the salmon fillets and pat dry. Place them skin side down on a baking sheet lined with foil and baking parchment. Sprinkle the herb mixture over the top and roast for 10-12 minutes until the flesh is opaque and just flaky.
- Meanwhile, bring 1.5 litres water to the boil in a large pan, pour in the polenta and beat vigorously with a wooden spoon for a minute or so until smooth and evenly blended. Allow to rest for 3 minutes. Stir in the grated cheese and season.
- Serve the warm polenta topped with the salmon, garnished with lemon wedges and the reserved herb sprigs. Accompany it with the winter cabbage and leek stir-fry.
Comments
Nutritional Info
Typical values per serving:
| Energy |
2560.608kJ 612.0kcal |
|---|---|
| Fat | 25.8g |
| Saturated Fat | 8.8g |
| Salt | 0.8g |
This recipe was first published in January 2004.
Average user rating