Recipe
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Serving Size : 4
- 24 ounces salmon fillet -- 16-6 ounce portions
- 3/4 tablespoon olive oil
- 1/2 each lemons
- kosher salt
- fresh cracked pepper
- Cedar Planks -- Soaked & Hot
- Asiago Polenta
- 1/2 cup polenta
- 1 3/4 cups chicken stock
- 1/2 teaspoon fresh thyme
- 2 ounces asiago Cheese -- shredded
- salt & pepper
- 1/2 cup roma tomatoes -- peeled & diced
- 1 clove garlic -- minced
- 1/2 tablespoon fresh basil leaves -- chiffonade
- 1/16 cup virgin olive oil
- 1/8 cup lemon juice
- 1/4 head frisee lettuce -- pale leaves picked 1 "
- 1/4 cup italian parsley -- picked leaves
- 1/2 each belgian endive -- sliced 1/4 "
Directions
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POLENTA
- Mix polenta and chicken stock. Slowly bring to a simmer, stirring often to prevent scorching.
- Cook covered on low until it loses all graininess. About 40 minutes. Stir in thyme & cheese, adjust seasoning.
- Spoon onto plate
SALMON/LAKE TROUT/WALLEYE
- Preheat oven & cedar planks to 425 degrees.
- Rub Lake Trout with olive oil & lemon juice and season with kosher salt & pepper. Place on hot plank, place plank over open flame for 30 secounds to get smoking ( no flames). Roast until medium.
FRESH TOMATO_ENDIVE VINAIGRETTE
- Mix 1 ounce lemon juice with 1ounce tomato basil relish, toss with a 1/4 cup of frisee, endive & parsley blend.
- Place salmon on top of warm polenta and spoon vinaigrette across the top of the salmon. Serve with lemon wedge.