Salmon, Chard and Polenta Bowl with Basil Yogurt Sauce
2017-03-11 16:50:36
Serves 4
A great combination of flavor and color make this bowl a tantalizing meal!
Ingredients
- 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
Basil Yogurt Sauce
- 1 cup fresh basil leaves
- 1 clove garlic
- 2 ounces goat cheese
- 1/2 cup plain yogurt
Instructions
- 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.
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