“Bowls” are my theme this week. A little pop of color goes a long way to make your dish look more enticing. My Salmon, Chard & Polenta Bowl with Basil Yogurt Sauce does just that! A burst of multiple hue’s in each ingredients’ natural pigment make it all the more alluring.
It’s fun to create a one bowl meal out of interesting components that all work together and offer the look that I’m trying to achieve. In building a bowl, think about alternating your base as it is just as fun as the the other components. This time a thick and creamy polenta that holds up well to the toppings, is what I chose. The texture and taste allows you to be bold with some of the other flavors you add to the dish.
This bowl has salmon and garbanzo beans for protein, swiss chard and tomatoes as vegetables, (although tomatoes are actually a fruit) and a delightful basil yogurt sauce to finish it off. The garbanzo beans are seasoned ever so lightly with smoked paprika which give them a delightful smokey flavor. The chard stands on it’s own with a little sauté in olive oil, salt & pepper. The real excitement in the bowl though, is the sauce that ties it all together. I am now working on ways to use it on many other things because it is soo delicious!
- 1 lb. wild salmon
- Kosher salt and freshly ground pepper
- 4 tablespoons olive oil, divided
- 1 1/2 cups medium grind cornmeal
- 3 cups water
- 1 cup milk
- 1 tablespoon unsalted butter
- 1/2 cup grated Parmesan cheese
- 1 bunch chard, cleaned & dried and cut into large pieces and and 2″ stalks
- 1 cup grape tomatoes, halved lengthwise
- 1 can organic garbanzo beans, drained and rinsed
- 1/2 teaspoon smoked paprika
- 1 cup fresh basil leaves
- 1 clove garlic
- 2 ounces goat cheese
- 1/2 cup plain yogurt
- Preheat the oven to 425°.
- In a small saucepan, combine the cornmeal & 1/2 teaspoon salt. Gradually whisk in the water and milk and cook over medium heat until it comes to a boil. Reduce heat and cook stirring often until it thickens, about 10 minutes. Stir in Parmesan and cover to keep warm.
- Place the salmon, skin side down, in a baking dish. Coat with 1 teaspoon olive oil and sprinkle with salt & pepper. Roast for about 10-12 minutes or until opaque and easily flaked; slightly underdone.
- In a large sauté pan, heat 1 tablespoon olive oil over medium high heat. Add the garbanzo beans and cook for about 5 minutes until they begin to brown & pop, rolling them in the pan frequently. Sprinkle with smoked paprika and 1/4 teaspoon salt. Remove and keep warm.
- In a food processor, mince the basil and garlic together. Add the goat cheese, yogurt & 1 tablespoon of olive oil and process until smooth. Add a bit of water to thin if necessary.
- In the large sauté pan, heat 1 tablespoon olive oil and sauté the chard until wilted. Sprinkle in 1/4 teaspoon salt. Remove the chard and keep warm. Add the tomatoes to the pan and roll around in the pan to warm slightly with the remaining heat left in the pan.
- To serve, place 1/4 portion of the polenta in each bowl. Cut the salmon into 4 pieces and use a spatula to remove them from the skin and place in each bowl. Add 1/4 of the garbanzo beans, chard and tomatoes to each bowl placed separately. Top with the basil yogurt sauce and garnish with extra basil if desired.
(click here) for printable recipe