Herb Crusted Salmon with Goat Cheese Polenta

• Seafood

  • 4 (6 ounce salmon, fillets

• Produce

  • 1/2 cup Basil, fresh
  • 2 cups Cherry tomatoes
  • 1 clove Garlic
  • 1 cup Parsley, fresh

• Condiments

  • 2 tbsp Dijon mustard

• Pasta & Grains

  • 1 1/2 cups Corn grits polenta

• Baking & Spices

  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 1/2 cup Bread crumbs or panko

• Dairy

  • 5 oz Goat cheese

• Liquids

  • 4 cups Water

Found on thecookierookie.com

Description

Ingredients

• 4 (6 ounce) salmon fillets
• 2 tablespoon dijon mustard
• 2 cups cherry tomatoes
• 1 cup fresh parsley, chopped
• 1/2 cup fresh basil, chopped
• 1 clove garlic, minced
• 1 1/2 cup bread crumbs or panko
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 1/2 cups corn grits polenta (I use Bobs Red Mill)
• 4 cups water
• 5 ounces goat cheese
• salt and pepper to taste

Directions

• Preheat oven to 450F
• Line a baking sheet with foil and spray with nonstick spray.
• In a high powered blender or food processor, combine the parsley, basil, garlic, bread crumbs (or panko), olive oil, and salt. Blend until fully combined and minced. Set aside.
• Place the salmon fillets on the baking sheet and lay the tomatoes around the tomatoes.
• Spread 1/2 tablespoon of dijon mustard onto each salmon fillet in a thin layer.
• Top each piece of salmon with a heaping spoonful of the herb mixture. Press down to make sure it attaches and forms a crust on each piece.
• Bake for 15-20 minutes or until the salmon is cooked and flaky throughout.
• While salmon is cooking, prepare the polenta. In a large heavy pan, bring the water and salt and pepper to taste to a boil.
• Stir in the polenta and reduce to a simmer. Simmer for 15-20 minutes or until its thickened to your liking. Turn off the heat and stir in the goat cheese.
• Spoon some polenta into each bowl and top with salmon and tomatoes. Eat it all together, the flavors are incredible! Enjoy!