Crispy Skin Salmon & PolentaIngredients for Salmon:
8 oz. salmon, skin on
1 clove garlic, crushed
1 tablespoon olive oil plus 2 tablespoons
1 tablespoon dried rosemary
Put salmon with 1 tablespoon of the olive oil, garlic and rosemary in a Ziploc bag.
Seal and shake. Place in refrigerator for at least 1 hour or overnight to marinate.
Heat 2 tablespoons of oil in a skillet. You need a good amount of oil so that you get a nice crispy skin.
Place fish skin side down in skillet and cook for about 5 minutes, until skin is crispy Turn over and cook another few minutes, until fish is cooked through.
Ingredients for Polenta:
1 cup polenta
4 cups chicken or vegetable stock
1/2 teaspoon salt
1/4 teaspoon dried oregano
4 oz. Parmesan cheese, grated
Heat chicken stock to a boil. Slowly add polenta, stirring constantly and cook for 10 minutes.
Add salt, oregano and cheese and continue cooking and stirring for another 5 minutes, until cheese is melted.
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