Salmon Tournedos and Polenta with Parmesan
This is the Salmon Tournedos and Polenta with Parmesan recipe.
- Prep: 15 min
- Cooking: 40 min
Ingredients
- Salmon
- 4 5 oz (150 g) each salmon steaks
- 6 oz (180 g) black olives
- 1 oz (30 g) fresh basil
- 2 cloves garlic
- 2 anchovy fillets
- 2 tbsp (30 mL) olive oil
- 2 oz (60 g) sun-dried tomatoes diced
- Polenta
- 8 cups (2 L) water
- 3 oz (90 g) butter
- 10 oz (300 g) polenta (corn semolina)
- 3 oz (90 g) grated Canadian Parmesan cheese or Canadian Swiss cheese
- Salt and pepper to taste
- Sun-dried tomatoes diced
- Fresh basil to garnish
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Preparation
Remove bones from salmon steaks and tie into four tournedos.
In a blender, chop black olives, fresh basil, garlic cloves and anchovies to form a rough paste (tapenade). Set aside in refrigerator.
To prepare polenta, pour water in a large saucepan, add salt and butter and bring to a boil. Gradually add crumbled polenta, stirring constantly. Simmer over low heat 30 minutes, stirring frequently. Remove from heat and blend in grated Canadian Parmesan, stirring until smooth. Season with salt and pepper. Keep warm.
Preheat oven at 350 °F (180 °C). In an ovenproof frying pan, sauté salmon tournedos in olive oil for 1 or 2 minutes. Spread with olive paste and bake in oven preheated for 7 to 8 minutes.
Remove tournedos and add butter and chopped dried tomatoes to the pan. Melt butter into cooking juices.
Place salmon tournedos on plates (remove string). Garnish with fresh basil and whole dried tomatoes. Serve with polenta and sauce.
Jean Soulard, Executive Chef, Le Château Frontenac
