Seared salmon plays well against crispy fried polenta and sweet cherry tomatoes blanketed in pesto.
What you will need
1 lb Salmon
12 oz. Polenta
4 oz. Pesto
12 oz. Cherry Tomatoes
Unsalted Butter(Nutritional facts 402 calories, 43.87 g fat, 1.45 g carbohydrates, 0.86 g protein, 177 mg cholesterol, 397 mg sodium)
How to cook
Unwrap the polenta and slice to about 1/2" rounds.
Wash cherry tomatoes and them all in half.
Remove the scales from the salmon. Portion as desired and season generously with salt and pepper.
Heat olive oil in a heavy skillet over high heat. When the oil begins to shimmer, carefully place the salmon in the pan with the skin down. Cook until the skin is crisp. Be patient. You know the skin is crispy when you scrape it gently from the pan and it releases easily. Flip to brown the flesh side of the fillet. It's impossible to give an exact cooking time, as salmon fillets will vary in thickness. Cook until the sides change from a light translucent orange to an opaque pink.
Fry the polenta rounds in melted butter on high heat. The polenta won't brown much, but it will get a little crispy on the outside and soft in the middle.
Place the tomatoes in a mixing bowl. Add some of the pesto. Season with salt and pepper as needed.
Arrange however you like. The polenta rounds make a nice base for the salmon. Add the tomato salad underneath or over the top as a relish. I do recommend eating everything together. The brightness of the tomatoes and pesto go well with the rich, but dry polenta and the fat and flavor of the salmon.