Your favorite salmon recipe just got SO much better
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Filed under: Lifestyle, Food, Healthy
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- 4 (6 ounce) salmon fillets
- 2 tablespoon Dijon mustard
- 2 cups cherry tomatoes
- 1 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- 1 clove garlic, minced
- 1 1/2 cup panko (or bread crumbs)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 1/2 cups corn grits polenta
- 4 cups water
- 5 ounces goat cheese
- salt and pepper to taste
- Preheat oven to 450F
- Line a baking sheet with foil and spray with nonstick spray.
- In a food processor, combine the parsley, basil, garlic, panko, olive oil, and salt. Blend until fully combined and minced. Set aside.
- Place the salmon fillets on the baking sheet and lay the tomatoes around the tomatoes.
- Spread 1/2 tablespoon of Dijon mustard onto each salmon fillet in a thin layer.
- Top each piece of salmon with a heaping spoonful of the herb mixture. Press down to make sure it attaches and forms a crust on each piece.
- Bake for 15-20 minutes or until the salmon is cooked and flaky throughout.
- While salmon is cooking, prepare the polenta. In a large heavy pan, bring the water and salt to taste to a boil.
- Stir in the polenta and reduce to a simmer. Simmer for 15-20 minutes or until its thickened to your liking. Turn off the heat and stir in the goat cheese.
- Spoon some polenta into each bowl and top with salmon and tomatoes.