Wednesday, June 17, 2009

glazed salmon with polenta and tomatoes

In an effort to update this blog on a more regular basis, I'll start by posting my dinner menus throughout the week. I've been cooking for myself more often now that I'm on my own so might as well write about it.

I had bought salmon a couple of days ago and thought I'd make it for dinner. I wasn't sure what I wanted as a side so I stood in my pantry staring at a box of quinoa, a can of garbonzo beans, when I spotted a bag of organic polenta tucked behind the box of brown sugar. Polenta is ground cornmeal, a traditional stable you'll find in maybe central european cuisines. The texture is gritty, of course depending on the coarseness of the grind, and can be served creamy, baked, or fried. I kept mine simple; I was hungry. Guten Appetit!

plum sauce glazed salmon with polenta and roasted tomatoes


1 tbsp plum sauce
2 tbsp soy sauce
1 tbsp garlic chili sauce
4 tbsp mirin
salt and pepper


dab of butter
1 cup milk
1 cup water
3/4 cups polenta

roasted tomatoes

salt and pepper
olive oil

Whisk the glaze ingredients together and marinate the salmon for at least 1 hour. Dice tomatoes into large chucks and toss it in extra virgin olive oil, salt & pepper, and oregano (or whatever herb suits your fancy). Pre-heat oven to 375, bake the salmon on the middle rack for 15-20 minutes, depending on the thickness of the fish. Pop the tomatoes into the oven for the same amount of time. In a sauce pan, heat the butter, milk and water to a scald. Lower the heat, season with salt, and slowly add the polenta. Keep stirring until the cornmeal has thickened. You can add grated parmesan cheese, but I opted not to. Serve the tomatoes on top of the polenta.


Karalina g. said...

Um, would you please be my personal chef now?? This looks delicious. Where does a girl buy plum sauce?

Yunyoung said...

Thanks Karalina ;)

You know, that wouldn't be a bad idea. You can pick up plum sauce at any asian store and I bet even whole foods has it.