Title: Poached Salmon W/ Polenta & Cilantro Pesto
Categories: Fish Herb Fruit Salmon
Yield: 6 Servings

FOR CILANTRO PESTO
3		Garlic cloves, peeled and chopped
1/4	c	Pine nuts
1	sm	Bunch cilantro with stems, roughly chopped
1		Fresh green jalapeno chili, stemmed, seeded & roughly choppe
1/2	c	Olive Oil
2	tb	Rice wine vinegar
1/2	c	Grated Asiago cheese, preferably a medium-aged Stella brand
		Salt & freshly ground black pepper to taste
FOR POLENTA
6	c	Chicken stock or water
1	sm	Onion, minced
1		Bay leaf
1/2		Red bell pepper, seeded, deveined, and roughly chopped
1		Jalapeno or Thai chili (opt), seeded, deveined & roughly cho
		Salt & freshly ground black pepper
1 1/2	c	Polenta, preferably Golden Pheasant brand
1/2	c	Sweet butter, room temp.
		Zest of 1 orange
1/4	c	Finely chopped scallions
FOR POACHED SALMON
3	lb	Boneless flesh salmon fillet, at room temperature
1	sm	Onion, sliced very thin
2		To 3 limes, sliced thin
1		Red or green fresh jalapeno, stemmed, seeded, & sliced thin
4		To 6 sprigs of cilantro
2	tb	Olive oil
		Salt & freshly ground black pepper to taste
FOR GARNISH
		Lime wedges
		Red or green jalapeno chili slices, seeded
		Cilantro sprigs

Prepare cilantro pesto: In a small dry skillet over low heat, toast garlic and pine nuts, stirring constantly, until golden. Coot and set aside.

In a blender puree cilantro, chilies, 1/4 C olive oil, and vinegar. Add reserved garlic and pine nuts, cheese, salt, and pepper to the blender. Slowly add remaining olive oil and purse mixture until smooth. Makes about 1 1/4 C.

Prepare polenta: In a large heavy saucepan, boil chicken stock, onion, bay leaf, red pepper, and opt., chili pepper and season to taste. Gradually add polenta, whisking constantly. Lower heat to simmer and cook, stirring constantly for 5 to 8 minutes, or until mixture thickens. Discard bay leaf Remove pan from heat and gently stir in butter, orange zest, and scallions. Cover pan tightly and keep polenta warm over low heat until ready to serve.

Prepare salmon: In a baking dish lined with aluminum foil, place salmon skin-side down and top with slices of onion, lime, jalapeno, and cilantro sprigs. Drizzle surface with olive oil and season with salt and pepper. Cover dish tightly with aluminum foil and bake in a preheated 300'F oven for 20 minutes or until salmon flesh is firm. Cool 10 minutes and cut salmon into 6 triangular wedges.

To serve: Divide polenta evenly among 6 dinner plates and top with about 2 T pesto sauce. Place salmon triangles on plates and garnish each plate with lime wedges, jalapeno chili slices, and cilantro. Serves 6.

House Beautiful/June/94 Scanned & fixed by Di & Gary

From: Teri Chesser Date: 16 Jun 97 Home Cooking Ä

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