Cedar-Wrapped Raspberry-Glazed Salmon with Pine-Nut-Crusted Polenta Croutons

Main Ingredients
blue cheese pinenuts polenta raspberryvinaigrette romaine salmon
Battle
salpinblueraspberry
Course
main

Cedar-Wrapped Raspberry-Glazed Salmon with Romaine Salad and Pine-Nut-Crusted Croutons

I always forget how much I like grilled salmon until I have some. Such an easy summer meal! This battle sounded perfect for a light dinner with my visiting in-laws (who happened to choose the ingredients this week!)

SalmonSalmon is often grilled on cedar planks, but we didn’t have any. In searching the closets, we found some amazing cedar paper grilling wraps that we got several years ago as a gift (we think from my awesome SIL). SO excited to use this stuff, finally! The slices of salmon get brushed with oil, dusted with salt and pepper, and rolled up in the paper.

These babies looked great on the grill, and the salmon cooked to perfection. The glaze went on after grilling, and it was so easy and very yum. Just mix a little bit of Dijon with raspberry vinaigrette – and done!

 

Polenta with Blue CheeseI was very excited to make the blue cheese croutons, but they ended up being a bit tricky. I whipped up some quick polenta with parmesan and blue cheese, and it tasted great! I probably should have spent more time drying it out to make better croutons.

My thought was to coat the polenta cubes with ground pine nuts and quickly fry them… but I found that grinding the pine nuts turned it into pine nut “butter” instead of crumbs. I quickly changed direction and schmeared the pine nut paste on top of the polenta instead of coating the cubes. Maybe I should have mixed the pine nuts into the polenta batter… oh well, that’s for another day.

Speaking of pine nuts… I love them, but I NEVER keep them around in my house. They quickly start housing yucky flour moths. I wrapped up the leftovers and put them in the fridge… we’ll see if the husband decides to step up to this battle.

Grilled RomaineThe grilled romaine lettuce was inspired by a mesquite Caeser salad at the Salt Creek Grille. Such a simple concept but not always easy to execute. Brush the lettuce with oil, dust with salt and pepper, and grill. It looks great on the plate, and when done well, tastes great too. But care needs to be taken to make sure this doesn’t turn into a plate full of burned lettuce!

The whole thing was like a deconstructed salad. All in all, six thumbs up for great presentation, creativity and great flavor.  The kids did not eat the lettuce (as expected) but every other crumb was gone. The MIL said that it was better than she’d find in a restaurant… Not too shabby! I’d make the salmon this way over and over again… now to find more of the cedar paper.

Cedar-Wrapped Salmon Wrapped Cedar with Romaine

Recipe

Cedar-Wrapped Raspberry-Glazed Salmon with Pine-Nut-Crusted Polenta Croutons

Serves: 6

Ingredients

Croutons
  • 3 cups chicken stock
  • 1 cup corn meal
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup crumbled blue cheese
  • 1/2 cup pine nuts
Salad
  • 3 romaine lettuce hearts
  • 2 Tbsp peanut oil
  • salt and pepper to taste
Salmon
  • 2 lb salmon fillet
  • 2 Tbsp peanut oil
  • salt and pepper to taste
  • 1/2 cup raspberry vinaigrette
  • 2 Tbsp Dijon mustard
Plating
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup pine nuts, toasted

Preparation

Croutons

Heat chicken stock over high heat until boiling. Add corn meal and reduce heat to medium-high. Continue heating, stirring constantly, until polenta is thick and creamy (about 15 minutes). Add parmesan cheese and blue cheese. Stir until cheeses are melted. 

Pack polenta into a baking pan in a 1-inch layer. Bake at 350 degrees for 20 minutes until dried and browned. Remove from pan and let cool.  

Grind pine nuts into a paste. Layer the pine-nut paste on top of the polenta. Broil for a few minutes until browned. Cut into 1-inch cubes.

Salad

Slice each romaine heart in half. Brush with oil, then sprinkle with salt and pepper. Grill until slightly charred. 

Salmon

Prepare glaze by combining raspberry vinaigrette with Dijon mustard. 

Slice the salmon into 2-inch pieces. Brush with oil and sprinkle with salt and pepper. Wrap each piece in a cedar strip and tie with string. Grill about 15 minutes until cooked through. Remove the salmon from the cedar wrap and brush with glaze.

Plating

Serve the lettuce with the salmon and croutons. Sprinkle with toasted pine nuts and parmesan cheese. 

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