Barely Cooked Salmon with Creamy Polenta and Mushrooms

You ever just sit by yourself sometimes and just start solving all the worlds problems?

 

The snow started a few hours ago so your girl is confined to working from home today.
Later I have to book a flight to DC for the FDAs workshop on digital health innovation and at soooome point, do my expense report from Dallas.
Goddamn it! 

I fucking hate expense reports, they’re my least favorite thing to do on this planet!

Despite all the work I have to do today, I seriously cannot stop looking outside the window right now.
Everything outside is sooooo pretty and very, very quiet…

The kind of quiet where you’re sitting by yourself and you just start thinking how you’d solve all the world’s problems.

You start gesturing and whispering to yourself, pretending you’re getting interviewed by Oprah…
Come on we all do this don’t we?? I am

Oprah’s sitting across from you with her chin resting on her hand you know the pose going, “…and now do you consider yourself a hero?”

As you’re sitting there muttering to yourself, downloading all your theories on her and for a minute you have the split second of just stepping outside yourself like, wow – I really am a crazy person.

 

And then all of a sudden the front door opens and your family walks in and you go right back into character and they have no idea the fucking maniac you really are.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Barely Cooked Salmon with Creamy Polenta and Mushrooms

 

 

2-3 Wild Salmon Fillets
2 cup Fish Stock
1/3 cup Instant Polenta (sub: 2 cups cooked polenta, cut into diced pieces)
2 cups Milk (sub: coconut cream)
4 tbsp Butter
2-3 cups Shitake Mushrooms, thinly sliced (sub: morel mushrooms)
Olive Oil
Minced Garlic
Salt
Pepper
—————————————————————————————————

 

 

 

Heat the oil over med-high heat then add the mushrooms.

http://ivegotcake.comSeason with the garlic, salt and pepper.
Saute until the mushrooms are tender and have given up their liquid, but are not dry.

http://ivegotcake.com

Set the pan aside.

 

Bring the milk and 4 tbsp butter to a boil in a medium saucepan then lower heat to a simmer.
Whisking constantly, add the polenta, continuing to whisk until it is completely incorporated.

Add a small shake of salt and pepper and mix well.
Let cook, whisking occasionally, for about 5 mins.
Note: if using pre-cooked polenta you may need to use an immersion blender to completely incorporate

Set aside.

 

Cut the salmon crosswise into 1-inch slices.
Pull the ends together the best you can, as if you were closing a book and secure with a toothpick.

http://ivegotcake.com

Add the broth to a large, shallow pan so that it fills about 1/4 inch of the pan.
Bring to simmer.

http://ivegotcake.com
Season each fillet on both sides with sale and pepper and place in the simmering pan.

Gently poach for 3-5 mins or until the top of the salmon is warm to touch but still quite rare.
Remove pan from heat.

 

To serve, spoon a circle of polenta into the center of a bowl.
Place one or two salmon fillets on top of the bed of polenta and spoon the sauteed mushrooms over the salmon.

http://ivegotcake.com

http://ivegotcake.com

http://ivegotcake.com

http://ivegotcake.com

Serve immediately.

poached_salmon_and_mushrooms_with_buttery_polenta

http://ivegotcake.com

poached_salmon_recipe_ideas

This makes about 4 servings and is a fancy way to eat well in this fine new year 🙂


 

 

 

Barely Cooked Salmon with Creamy Polenta and Mushrooms

2-3 Wild Salmon Fillets
2 cup Fish Stock

1/3 cup Instant Polenta (sub: 2 cups cooked polenta, cut into diced pieces)
2 cups Milk (sub: coconut cream)
4 tbsp Butter

2-3 cups Shitake Mushrooms, thinly sliced (sub: morel mushrooms)
Olive Oil
Minced Garlic
Salt
Pepper
———————————————————————

 

INSTRUCTIONS

1. Heat the oil over med-high heat then add the mushrooms.
2. Season with the garlic, salt and pepper.
3. Saute until the mushrooms are tender and have given up their liquid, but are not dry. Set the pan aside.

4. Bring the milk and 4 tbsp butter to a boil in a medium saucepan then lower heat to a simmer.
5. Whisking constantly, add the polenta, continuing to whisk until it is completely incorporated.
6. Add a small shake of salt and pepper and mix well.
7. Let cook, whisking occasionally, for about 5 mins.
Note: if using cooked polenta you may need to use an immersion blender to completely incorporate
8. Set aside.

9. Cut the salmon crosswise into 1-inch slices.
10. Pull the ends together the bet you can, as if you were closing a book and secure with a toothpick.
11. Add the broth to a large, shallow pan so that it fills about 1/4 in of the pan.
12. Bring to simmer.
13. Season each fillet on both sides with sale and pepper and place in the simmering pan.
14. Gently poach for 3-5 mins or until the top of the salmon is warm to touch but still quite rare. Remove pan from heat.

15. To serve, spoon a circle of polenta into the center of a bowl.
16. Place one or two salmon fillets on top of the bed of polenta and spoon the sauteed mushrooms over the salmon.
Serve immediately.
❤ ❤

45 thoughts on “Barely Cooked Salmon with Creamy Polenta and Mushrooms

  1. I’ve never tried polenta before, but these photos seriously make me reconsider! It looks almost mash-like, is this its texture and consistency, or is it different? Side note – love the colour of your nails!

    1. It’s got a bit of a denser /heaviest texture than mashed potatoes because polenta is made eout of cornmeal, so it’s texture is a touch heavier however, when you whip in butter and milk, it makes it really creamy and smooth.

      And thank you for the compliment! I like the color too!

  2. Happy New Year- Danaaaaa! Ah, so it’s finally snowing where you are, a minute ago you were in crop tops and the like!! I’m not a fan of animals under the sea, but I give salmon a lil’ pass because preparation-wise, I find it’s kinda similar to chicken which I loooove. This meal looks yuummmy! And thanks for letting us into where your mind goes when you’re alone- we all do it in different ways ( ; X
    PS This new year I’ll be blogging regularly/more in the blogosphere again. Missed your posts!

    1. Salmon similar to chicken??
      Now that’s a new view lol!

      Hiiiiiiiii babylove!! How are you??
      Did you end your year with a bang or did you keep it lowkey?
      I’d been checking your blog for updates but you were not giving us anything lol so I’m pleased as punch you’re coming back!

      Looking forward to seeing more of your posts lady love!

  3. High-key dying that it is so snowy here i cant hop in my car right now and get all these ingredients so I can make this for dinner tonight 😦 but its definitely going on the menu for next week!!

    1. Heeeyyyyyyy boo ❤ ❤ <3!!
      Ugh I hear you about the snow 😦
      But it's so pretty and white and fluffy. So easy to shovel you can literally blow it away from the palm of your hand!
      People have been skiing down my street and making snow angels before the blows come haha!

      As long as your power is still on boo, you good. Ingredients come later ❤

  4. Hubby and one son are shoveling the driveway as I write…lucky me I don’t get ‘invited’ to shovel snow…I’ve been staring at my computer the last hour just catching up! The presentation of this yummy dish looks fantastic I must say…I’m a huge fan of both salmon and polenta so it’s a win-win… Heading to DC myself this weekend – it’s going to be a cold one! Have a safe trip my friend…

    1. Thank you and safe travels to you as well!
      As you guys driving down from Jersey? or flying?

      I still haven’t booked my flight btw.
      I’ll do it Monday.
      I’m really not trying to do any real work today lol 😀

      1. We drove – it’s only two hours from southern NJ. Had a blast (literally – as it was so damn cold!) no, really had a great time. How was D.C. for you?!

  5. Hey Girl! I would say if you have extra time and you want to come out to Tysons Corner to do lunch next week, I would totally meet you at the metro station (behind my building at work), but I know how traveling is, you never have time to do anything, but I just wanted to throw it out there at ya…lol!

    I have done a few dishes now with polenta and I just have to say it is heaven and adding seafood to it sends it over the top!! I’m loving your new styling for photos and love the lipstick stained wine glass in the photos. Cheers!!

    1. I will email you the dates I’ll be in DC, we’re doing this Debbie.

      And thank you for the feedback of the styling photos, I was def sipping a little wine before i placed it down lolol, good eye woman!!

      Polenta is the shit! Looking forward to seeing what else you do with it!

      1. LOL!
        Ok, so the FDA workshops I have to go to are on Jan 30 & 31. I haven’t booked my flight yet because I’ve been lazy but I have to do it tomorrow.

        I’ll shoot you an email when that’s all set so we can strategizzzzeeee 😀

  6. Happy New Year Dana! I can’t believe you guys are just getting snow now, hopefully you guys don’t get the extreme cold we’re having here. This dish looks delicious, it makes want to give salmon a second chance :)- Polenta is so yummy and creamy, its perfect on a cold winter day. And by the way I totally do that whole solve the worlds problems but it’s usually more like I save the day. Because somewhere along the lines I’ve decided that I’ve got superhero powers hiding inside me just waiting to be used! lol! Sad but true. Hope you’re having a great start to the new year.

    xo, Jackie
    stylemydreams.com

  7. I seriously wanted to eat that through my computer screen. It looks so delicious !!! Dana, you are so talented and have such a creative vibe going ….. Thank you for all the inspiration 🙂 x

    1. This comment – wow!
      Thank you, Lynne, that makes me feel really good inside so thank you so much for that!
      Hope you and yours had a wonderful weekend, I’m sure the weather is gorgeous there ❤

  8. What a delicious way to start the new year, Happy New Year! This presentation is gorgeous, I just love the colours. I’ve only begun to love creamy polenta just recently. Next time try a splash of cognac in the mushrooms to deglaze the pan, cognac and shrooms are awesome together.

  9. Happy New Year. She is lucky she has a hubby and son shovelling… we shovelled throughout X-mas break (Mummy and Daughter). Those photos look amazing. If only I could dig in and taste…I wish you a happy weekend, ahead!

  10. That looks incredible D
    And those mushrooms are so gorg.
    I am waiting for your book of recipe.
    Girl, you can do this 🙂 Honestly, with creativity and details like this, the world is waiting.
    Love you much.

    1. Awww, what a sweet comment Moji, thank you love!
      That’s really inspiring ❤
      I've certainly toyed with the thought of a book but I have so much on my plate right now, I'm barely meeting my 1 post/ wk quota as is.
      It does still feel great to have your vote of confidence ❤ ❤

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