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Alder Roasted Salmon with Rosemary Polenta and Wild Mushroom-Pearl Onion Ragout Recipe

Alder Roasted Salmon with Rosemary Polenta and Wild Mushroom-Pearl Onion Ragout Recipe

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Alder Roasted Salmon with Rosemary Polenta and Wild Mushroom-Pearl Onion Ragout

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Ingredients:

Serving

1 tbsp butter
1 tsp chopped garlic
1 tbsp chopped shallots
1 tbsp chopped fresh rosemary leaves
1 small red pepper, minced
3 cups chicken stock
2 cups half-and-half
2 cups polenta
1/4 cup grated parmesan
1 tbsp chopped fresh parsley leaves
kosher salt and freshly ground black pepper
1 tbsp olive oil
2 tsp olive oil
1 tsp chopped garlic
1/2 cup peeled pearl onions
2 cups assorted wild mushrooms
3/4 cup white wine
2 tbsp cold unsalted butter, cut into small pieces
kosher salt and freshly ground black pepper
3 lb wild king salmon, cut into 6 to 8-oz pieces, skin on
1 tbsp olive oil
1/8 tsp each kosher salt and freshly ground black pepper

Directions:

Polenta:
In a heavy bottomed saucepan, melt butter over medium-high heat. Add garlic, shallots, rosemary, and red pepper and saute until vegetables are tender. Add all liquid and bring to a boil. Slowly pour in polenta, whisking constantly. Continue to stir for about 3 to 5 minutes and then add Parmesan and parsley and season, to taste, with salt and pepper. Pour onto a half-sheet pan and cool. (You can make the polenta the day before and store in refrigerator.)
Cut cooled polenta into 4 by 4-inch squares and then cut each in half to make triangles. When ready to prepare salmon, lightly oil a flat grill or grill pan; when hot, place polenta triangles in pan and brown on both sides, in batches as needed.
Ragout:
Heat olive oil in a large skillet and add garlic and onions. Saute until golden brown, then add mushrooms and saute until tender. Deglaze with white wine. Reduce until little liquid remains and then stir in 2 tablespoons cold butter. Season, to taste, with salt and pepper. Keep warm until ready to serve.
Salmon:
Heat a grill or grill pan. Lightly oil the salmon fillets and season with salt and pepper. Place on grill, skin side up, and cook for 3 to 4 minutes. Flip over and cook for 3 to 4 more minutes. Remove from grill and serve promptly with a portion of the ragout and 2 polenta triangles per person.
Cook's Note: For best flavor, moisten some alder chips and place inside a can in your grill while cooking salmon.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	905.22 Kcal (3790 kJ)
Calories from fat	488.74 Kcal
		% Daily Value*
Total Fat	54.3g	84%
Cholesterol	204.3mg	68%
Sodium	2351.42mg	98%
Potassium	1329.41mg	28%
Total Carbs	37.64g	13%
Sugars	4.38g	18%
Dietary Fiber	3.24g	13%
Protein	63.28g	127%
Vitamin C	19.3mg	32%
Vitamin A	1.6mg	55%
Iron	2.6mg	15%
Calcium	311.7mg	31%

Amount Per 100 g
Calories	149.45 Kcal (626 kJ)
Calories from fat	80.69 Kcal
		% Daily Value*
Total Fat	8.97g	84%
Cholesterol	33.73mg	68%
Sodium	388.21mg	98%
Potassium	219.48mg	28%
Total Carbs	6.21g	13%
Sugars	0.72g	18%
Dietary Fiber	0.53g	13%
Protein	10.45g	127%
Vitamin C	3.2mg	32%
Vitamin A	0.3mg	55%
Iron	0.4mg	15%
Calcium	51.5mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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