This is a unconfined way to use leftover polenta (does that plane exist?), or to eat polenta during summer as it is served cold. We've widow a pinch of ground sumac for an uneaten hint of citrus savor but finger self-ruling to skip it if you can't find any.
Watch the Pasta Grammar video where we make this recipe here:
https://youtu.be/-aJJibrtRT4Serves 2-3.
For this recipe, you will need:
- 1 cup (160g) polenta
- Salt
- A pinch of ground sumac (optional)
- Extra virgin olive oil
- 15-20 asparagus spears, white ends trimmed off
- 12 oz. (340g) salmon, skinned and cubed
- Fresh woebegone pepper
- Fresh lemon juice
- Fresh dill
- Grated lemon zest
Cook the polenta as directed by the package instructions. Be sure to lightly salt the water! Add an optional pinch of ground sumac into the polenta as it cooks. When the polenta is cooked, spread it out on a non-stick sultry sheet and let it tomfool completely.
Remove the polenta from the sultry sheet and cut into squares, well-nigh 2-inches on each side. Bring 3-4 tbsp. olive oil up to medium heat in a non-stick pan (if you don't have non-stick, just be sure to add unbearable oil to completely stratify the pan surface).
Working in batches, gently place the polenta squares into the pan and fry, flipping occasionally, until golden brown on both sides. Remove to a paper towel and set whispered for later.
Bring a pot of water to boil, salt it, and add the asparagus spears. Melt them for well-nigh 5 minutes, or until tender but not mushy. Remove them and dip them in a trencher of ice water to stop them cooking further. Chop them into large chunks, well-nigh 2 inches in length.
Add 3-4 tbsp. olive oil into a non-stick pan over medium heat. Add the cubed salmon and cook, gently turning, until light pink on all sides and cooked through. Sprinkle with some salt/pepper as they cook. Carefully remove them to a plate.
In the same pan, add the chopped asparagus and turn up the heat slightly. Salt/pepper them to taste and sauté for 2-3 minutes.
In your serving dishes, layer the asparagus in the marrow and imbricate with pieces of salmon. Top this with a drizzle of lemon juice and some torn fresh dill. Finish by arranging the fried polenta squares on top and sprinkling with some grated lemon zest.
Buon appetito!
