halfbakedharvest5.0
Blackened Salmon with Cheesy Polenta and Spicy Peach + Chard Corn Salsa
A filling and summery fish dish
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●bowl
- ●oven
📝 Preparation Steps
1
Make 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.
chicken broth2 cupsmilk2 cupspepper1 teaspoonred pepper (charred)1jalopeno pepper (seeded and diced)1teaspoon pepper1/4
2
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.
fresh salmon1 poundpepper1 teaspoonsmoked paprika1 tablespoonred pepper (charred)1jalopeno pepper (seeded and diced)1teaspoon pepper1/4olive oil1 tablespoon
3
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 jalapeño pepper, basil, lime juice, green onions, hot sauce and 1 to 2 teaspoons of the blackened seasoning. Toss well and set aside.
pepper1 teaspoonred pepper (charred)1olive oil1 tablespoonjalopeno pepper (seeded and diced)1teaspoon pepper1/4peach (diced)1lime (juiced)1hot sauce1 teaspoon
4
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.
fresh salmon1 pound
5
Serve the salmon over the cheesy polenta and top with the salsa.
fresh salmon1 pound
Nutrition Facts
calories
500 kcal
fat Content
20 g
serving Size
4 g
fiber Content
3 g
sugar Content
26 g
sodium Content
961 mg
protein Content
34 g
cholesterol Content
89 mg
carbohydrate Content
54 g
saturated Fat Content
7 g
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