Blackened Salmon with Cheesy Polenta and Spicy Peach + Chard Corn Salsa
Blackened Salmon with Cheesy Polentan and Spicy Peach + Chard Corn Salsa could be just the gluten free recipe you've been looking for. This recipe serves 4 and costs $4.48 per serving. One serving contains 538 calories, 35g of protein, and 21g of fat. It is brought to you by Half Baked Harvest. Plenty of people made this recipe, and 500 would say it hit the spot. It is a pretty expensive recipe for fans of Mexican food. It works well as a main course. From preparation to the plate, this recipe takes roughly 30 minutes. If you have basil leaves, smoked paprika, hot sauce, and a few other ingredients on hand, you can make it. Overall, this recipe earns an awesome spoonacular score of 97%. Similar recipes are Blackened Salmon Tacos with Corn Salsan and Cilantro Lime Ranch, Blackened Salmon Tacos with Corn Salsan and Cilantro-Lime Ranch, and Blackened Salmon Tacos with Avocado Corn Salsa & Cilantro Ranch Dressing.
Servings: 4
Preparation duration: 1 minutes
Cooking duration: 20 minutes
Ingredients:
4 basil leaves, chopped
1/4 cup brown sugar
1/4 to 1/2 teaspoon cayenne
2 cups chicken broth
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 ear [grilled corn |
1/2 teaspoon garlic powder
3 green onions,
1 teaspoon hot sauce
1 jalopeno pepper, seeded and diced
1 lime, juiced
1 teaspoon kosher salt
2 cups milk
1 tablespoon olive oil
1 peach, diced
1/4 teaspoon pepper
1 teaspoon pepper
2/3 cup polenta
1 red pepper, charred
1 pound fresh salmon
1/4 teaspoon salt
1/2 cup sharp cheddar cheese
1 tablespoon smoked paprika
Equipment:
sauce pan
grill
whisk
bowl
oven
aluminum foil
Cooking instruction summary:
InstructionsMake the polenta. Pour the chicken broth and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the cheddar cheese and season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.While the polenta is cooking work on the salsa and salmon. Preheat your grill to high heat (you can also roast the corn and peppers in the oven, but I prefer the grill). In a small bowl combine the brown sugar, smoked paprika, cayenne, garlic powder, basil, thyme, salt and pepper. Rub the salmon with a tablespoon of olive oil and then cover with the blackened seasoning. Leave about 1 or 2 teaspoons of the seasoning for the salsa. Place the salmon in fridge.Rub the corn and red pepper with a little olive oil. Wrap the corn in a small piece of foil and grill the corn + red pepper for about 25 minutes turning each veggie about three times. Remove and let cool. When cool, slice off the corn kernels, de-seed and chop the pepper and place both in a medium size bowl. Add the chopped peach, chopped jalapeo pepper, basil, lime juice, green onions, hot sauce and 1 to 2 teaspoons of the blackened seasoning. Toss well and set aside.Remove the salmon from the fridge and grill (or broil, whatever you prefer) for 3 to 4 minutes, flip and cook another 2 to 3 minutes.Serve the salmon over the cheesy polenta and top with the salsa.
Step by step:
1. Make the polenta.
2. Pour the chicken broth and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the cheddar cheese and season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.While the polenta is cooking work on the salsa and salmon. Preheat your grill to high heat (you can also roast the corn and peppers in the oven, but I prefer the grill). In a small bowl combine the brown sugar, smoked paprika, cayenne, garlic powder, basil, thyme, salt and pepper. Rub the salmon with a tablespoon of olive oil and then cover with the blackened seasoning. Leave about 1 or 2 teaspoons of the seasoning for the salsa.
3. Place the salmon in fridge.Rub the corn and red pepper with a little olive oil. Wrap the corn in a small piece of foil and grill the corn + red pepper for about 25 minutes turning each veggie about three times.
4. Remove and let cool. When cool, slice off the corn kernels, de-seed and chop the pepper and place both in a medium size bowl.
5. Add the chopped peach, chopped jalapeo pepper, basil, lime juice, green onions, hot sauce and 1 to 2 teaspoons of the blackened seasoning. Toss well and set aside.
6. Remove the salmon from the fridge and grill (or broil, whatever you prefer) for 3 to 4 minutes, flip and cook another 2 to 3 minutes.
7. Serve the salmon over the cheesy polenta and top with the salsa.
Nutrition Information:
covered percent of daily need
