Salmon Rustica Recipe

Marinate

Pat salmon fillets dry with paper towels. In a small bowl whisk together 2 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped rosemary (or thyme), 1 tsp salt and 1 tsp pepper. Brush or spoon the marinade evenly over both sides of the salmon. Let rest at room temperature for 15 minutes (or refrigerate up to 30 minutes).

Preheat Grill / Pan

Preheat an outdoor grill or heavy grill pan over medium-high heat (about 400–450°F / 200–230°C). Oil the grill grates or heat 1 tbs oil in the pan to prevent sticking.

Cook Salmon

Place salmon skin-side down on the hot grill or pan. Cook undisturbed 4–5 minutes until the skin is crisp and the fish releases easily. Flip and cook 2–4 more minutes, depending on thickness, until the internal temperature reaches 125–130°F (52–54°C) for medium (or longer for firmer doneness). Remove from heat and tent loosely with foil for 3 minutes to rest.

Bring Liquid to a Simmer

In a medium saucepan bring 4 cups water and 1 cup milk to a gentle boil, then reduce to a simmer. Add 1 tsp salt.

Whisk in Polenta

Slowly sprinkle 1 cup polenta into the simmering liquid while whisking continuously to prevent lumps. Reduce heat to low.

Cook and Stir

Cook the polenta, stirring or whisking frequently, for 20–25 minutes until thickened and the grains are tender. If it thickens too much, stir in additional warm milk or water 1–2 tbs at a time to reach a creamy consistency.

Finish

Remove from heat and stir in 3 tbs butter and 1 tbs grated Parmesan until melted and smooth. Season with 1 tsp salt and 1/2 tsp black pepper. Keep covered and warm until serving.

Prep Vegetables

While polenta cooks, prepare zucchini, red pepper, cherry tomatoes and red onion. Pat vegetables dry so they will brown rather than steam.

Sauté / Roast

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add red onion and red pepper first and sauté 3–4 minutes until beginning to soften. Add zucchini and cook 4–5 minutes more until lightly browned. Add cherry tomatoes and cook another 2 minutes until tomatoes blister. Alternatively, toss vegetables with the oil, balsamic, salt and pepper and roast on a rimmed baking sheet at 425°F (220°C) for 12–15 minutes.

Finish Vegetables

Remove pan from heat and stir in 1 tbs balsamic vinegar and 2 tbs torn basil (or parsley). Adjust seasoning with 3/4 tsp salt and 1/2 tsp pepper if needed. Keep warm.

Spoon a generous portion of creamy polenta onto each plate (about 3/4–1 cup per serving). Top or lean a grilled salmon fillet over the polenta. Arrange a portion of the rustica vegetables alongside or partially over the salmon.

Drizzle a small amount of extra-virgin olive oil over the salmon and vegetables, scatter microgreens or extra basil on top, and serve with a lemon wedge for squeezing.

Serve immediately while salmon and polenta are hot.