Pan-Seared Salmon with Crispy Polenta Cakes & Mediterranean Relish

Ingredients

• 2 Salmon fillets
• 1 tbsp Olive oil
• to taste Salt
• to taste Black Pepper
• 0.5 cup Instant Polenta
• 2 cup Vegetable or Chicken Broth
• 2 tbsp Parmesan cheese
• 1 tbsp Butter or Olive oil
• 1 large Red bell pepper
• 1 tbsp Capers
• 2 tbsp Fresh Parsley
• 1 tbsp Fresh Basil
• 0.5 Lemon 0.5 Lemon
• 1 tbsp Extra Virgin Olive Oil
• 1 clove Garlic
• 1 pinch Red Pepper Flakes

Instructions

1. Preheat oven to 400°F (200°C). Place the whole red bell pepper on a baking sheet. Roast for 20-25 minutes, turning occasionally, until the skin is blistered and charred. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
2. While the pepper roasts, bring the gluten-free broth to a boil in a medium saucepan. Gradually whisk in the instant polenta, stirring constantly to prevent lumps. Reduce heat to low and simmer, stirring frequently, for 5-7 minutes until thick. Stir in Parmesan cheese (if using), salt, and pepper to taste.
3. Lightly grease a small baking sheet or plate. Pour the hot polenta onto the sheet, spreading it evenly to about 1/2 inch thickness. Let cool for 15-20 minutes until firm enough to cut. Once cooled, cut into 4 rounds or squares using a cookie cutter or knife.
4. Once the red pepper is cool enough to handle, peel off the skin, remove the stem and seeds, and finely dice the flesh. In a small bowl, combine the diced red pepper, chopped capers, parsley, basil, lemon juice, lemon zest, minced garlic, extra virgin olive oil, red pepper flakes (if using), salt, and pepper. Mix well and set aside.
5. Pat salmon fillets dry with paper towels. Season both sides with salt and pepper. Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Place salmon skin-side down (if applicable) and sear for 4-6 minutes until the skin is crispy. Flip and cook for another 3-5 minutes, or until cooked to your desired doneness.
6. While salmon cooks, heat 1 tbsp butter or olive oil in a separate non-stick skillet over medium heat. Carefully place the polenta cakes in the hot skillet. Cook for 3-4 minutes per side, until golden brown and crispy.
7. To serve, place two crispy polenta cakes on each plate. Top with a pan-seared salmon fillet. Spoon a generous amount of the Mediterranean Relish over the salmon. Serve immediately.

Nutrition (per serving)