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Poached Salmon with Polenta sticks and Chickpea Salad https://www.metro.ca/userfiles/image/recipes/saumon-poche-avec-batons-de-polenta-10780.jpg PT40M PT20M PT1H00M
Preheat oven to 400°F.Rinse and drain the chickpeas.Slice the tomatoes in half.Slice the cucumbers and the celery (preserve the celery leaves).Dice the pepper.Slice the olives.Chop tarragon.Make the polenta: Bring the water with salt and cornmeal to a boil in a pot over medium heat, whisking vigorously until thickened, about 5 minutes. Remove from heat and transfer immediately to a slightly oiled rectangular baking dish. Cover with plastic film and place in the fridge for 15 minutes.Meanwhile, in a pot, bring water to a boil with 1/3 olive oil and 1/2 sherry vinegar, place the salmon in the broth, add salt and remove from heat, cover and let stand for 10 minutes.Remove polenta from the fridge and unmold it from the baking dish.Brush with 1/3 olive oil. Cut into sticks and roll each one in parmesan.Place them on a baking tray lined with parchment paper and bake for 15-20 minutes or until crispy.In a bowl, mix the chickpeas and the vegetables with remaining olive oil and sherry vinegar. Salt and pepper.Add chopped tarragon leaves and olives.In two plates, arrange the chickpea and vegetable salad in one side of the plate and place the poached salmon on top.Add polenta sticks to the other side and sprinkle with celery leaves.Source: Missfresh.com
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1 celery with leaves 2 cups (500 mL) water 1 1/2 cup (375 mL) water for cornmeal 4 g tarragon 2 salmon fillet 3 Tbsp. (45 mL) olive oil 1 mini cucumber 40 g kalamata olives, sliced 60 g parmesan 1/2 tasse (125 ml) chickpeas 1/2 orange bell pepper 1/2 tasse (125 ml) cornmeal 50 g cherry tomatoes 2 c. à soupe (30 ml) sherry vinegar
Poached Salmon with Polenta sticks and Chickpea Salad

Poached Salmon with Polenta sticks and Chickpea Salad

Rate this recipe
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2
servings
0:40
Preparation
0:20
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    celery with leaves
  • 2 cups
    (500 mL)
    water
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  • 1 1/2 cup
    (375 mL)
    water for cornmeal
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  • 4 g
    tarragon
  • 2
    salmon fillet
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  • 3 Tbsp.
    (45 mL)
    olive oil
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  • 1
    mini cucumber
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  • 40 g
    kalamata olives, sliced
  • 60 g
    parmesan
  • 1/2 tasse
    (125 ml)
    chickpeas
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  • 1/2
    orange bell pepper
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  • 1/2 tasse
    (125 ml)
    cornmeal
  • 50 g
    cherry tomatoes
  • 2 c. à soupe
    (30 ml)
    sherry vinegar
Imprimer ma sélection

Preparation

Preheat oven to 400°F.

Rinse and drain the chickpeas.

Slice the tomatoes in half.

Slice the cucumbers and the celery (preserve the celery leaves).

Dice the pepper.

Slice the olives.

Chop tarragon.

Make the polenta: Bring the water with salt and cornmeal to a boil in a pot over medium heat, whisking vigorously until thickened, about 5 minutes. Remove from heat and transfer immediately to a slightly oiled rectangular baking dish. Cover with plastic film and place in the fridge for 15 minutes.

Meanwhile, in a pot, bring water to a boil with 1/3 olive oil and 1/2 sherry vinegar, place the salmon in the broth, add salt and remove from heat, cover and let stand for 10 minutes.

Remove polenta from the fridge and unmold it from the baking dish.

Brush with 1/3 olive oil. Cut into sticks and roll each one in parmesan.

Place them on a baking tray lined with parchment paper and bake for 15-20 minutes or until crispy.

In a bowl, mix the chickpeas and the vegetables with remaining olive oil and sherry vinegar. Salt and pepper.

Add chopped tarragon leaves and olives.

In two plates, arrange the chickpea and vegetable salad in one side of the plate and place the poached salmon on top.

Add polenta sticks to the other side and sprinkle with celery leaves.

Source: Missfresh.com

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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