Recipes

Tomato Crusted Salmon with Basil Oil

Ingredients for the Polenta Provençale & Preparation

1 cup quick cooking polenta
In a sauce pan, boil milk and add polenta; season and cook over low heat, stirring constantly with a wooden spoon.

2 cups milk
Once polenta is cooked pour into square baking dis and spread evenly, ½ inch thick.
½ cup olive oil

Refrigerate and cut into 3 x 3 inch squares.

2 slices white onion
Quickly sauté vegetables in olive oil. A few minutes before serving arrange seasoned vegetables on top of each polenta square.

2 slices eggplant
Sprinkle with both cheeses and bake at 350 °F for 15 minutes.

6 slices tomato
2 Tbsp. grated mozzarella cheese
1 Tbsp. grated parmesan cheese
Salt and pepper to taste

Ingredients for the Salmon & Preparation

Season salmon filets with salt and pepper
4 fresh salmon filets, 3 ounces each
Alternate layers of slices tomatoes with basil leaves, season once more and drizzle with olive oil.
16 cherry tomatoes, finely sliced
Broil for approximately 4 minutes (the center of the filet should be rare and the tomato slices browned)
40 very small basil leaves
4 Tbsp extra virgin olive oil
4 sprigs fresh tarragon
Salt and pepper to taste

Ingredients for the Basil Oil & Preparation

1 Cup basil leaves
Blanch basil leaves and boiling water. Drain and squeeze to remove excess water.
½ cup extra virgin olive oil
Combine basil leaves and olive oil in a blender
Salt and pepper to taste
Season to taste and set aside.

Presentation

One each plate, arrange one polenta square, one salmon filet and drizzle basil oil. Decorate with fresh tarragon sprigs.