Photograph by Tony Lewis, Jr.
For more than 20 years, we’ve sung the praises of Main & Market (nee Main Ingredient) as the casual café perfect for pairing conversation with top-tier cuisine. View our full review of Main & Market here.
This is a longtime favorite recipe that Main & Market shared with our readers many moons ago. We loved it so much, we thought it due time to share again. The recipe features a salmon filet with Mediterranean ingredients over Sun-Dried Tomato and Basil Polenta triangles. Enjoy!
Serves 2
- 2 (7oz) Salmon filets
- Salt and pepper
- 2 tablespoons olive oil
- 1 cup artichoke hearts
- 2 tablespoon capers
- 1/2 cup Kalamata olives
- 1 cup cherry tomatoes
- Half of 1 fresh lemon,
- thinly sliced
- 2 cups white wine
- 1/2 cup butter, softened
Preheat oven to 325F. Season salmon with salt and pepper. Heat oil in a sauté pan. Add salmon and sear for three to four minutes. Flip salmon and add artichoke hearts, capers, olives, tomatoes, sliced lemon, and white wine. Place sauté pan in oven to finish cooking for fifteen minutes. Pull out pan and finish by topping with butter.
Sun-Dried Tomato and Basil Polenta
- 1 quart vegetable stock
- 1 cup sun-dried tomato paste (pureed sun dried tomatoes with olive oil)
- 1 cup heavy cream
- 2 cups cornmeal
- 1/2 cup fresh basil chiffonade (fine slices)
- 1 cup grated parmesan cheese
Bring vegetable stock, tomato paste, and cream to a boil. Slowly whisk in cornmeal adding a little at a time, giving it time to cook and thicken, about 4–6 minutes. Once thick, add fresh basil and grated parmesan. Pour into greased small pan and allow to set overnight under refrigeration.
Polenta may be cut in triangles, dredged in flour, and sautéed or deep fried for 5–7 minutes.
To Assemble
Place polenta triangles on serving plates. Top each portion with a filet of salmon and artichoke heart sauce.
