Wednesday, July 7, 2010

Baked Salmon on Polenta with Tomato Basil Cream Sauce

Baked Salmon on Garlic Polenta with a Tomato Basil Cream Sauce:

Start with Polenta: boil 3 cups water with 1 teaspoon of salt and slowly while stirring add 1 cup polenta - stir frequently to prevent sticking

Put salmon (salt and pepper or dust with Lemon pepper) in 500 degree oven and cook about 10 minutes per inch of thickness.

While Salmon and Polenta are cooking start the sauce (don't forget to stir polenta...oh and it will thicken up quite a bit...this is good)

Cut up tomatoes(about 2 small) and basil (about 1/4 cup chopped) and mince 3 cloves of garlic (i used my very own home grown tomatoes and basil yum!)

In a wide sauce pan add in a teeny bit of EVOO and heat to medium low and add garlic - let garlic simmer in oil, but do not let it brown..not even a little bit. then add in 2 tablespoons of butter (optional, but this makes it very rich) and about 1/2 cup of chicken broth and 3/4 of the chopped basil - now turn up heat to medium high and let chicken broth boil and reduce a little - stir in 1/2 cup of light sour cream and turn heat down to medium low and let it simmer until thickened a little.

While this simmers - stir in 2 tablespoons of butter, and 2 teaspoons of garlic powder into the polenta

back to the sauce: - stir in the tomatoes and rest of the basil and a little red pepper flake for spice

plate up garlic polenta

Set Salmon on top of polenta and top with Tomato Basil Sauce - Garnish with diced tomato and a basil leaf

Plate up and Enjoy!