Ingredients: Salmon fillets 28 grams Dijon mustard 454 grams cherry tomatoes 225 grams fresh parsley, chopped 113 grams fresh basil, chopped 1 clove garlic, minced 338 grams panko (or bread crumbs) 28 mL olive oil 5 grams salt 338 grams corn grits polenta 947 ML water 141 grams goat cheese salt and pepper to taste Instructions: Preheat oven to 230C Line a baking sheet with foil and spray with nonstick spray. In a food processor, combine the parsley, basil, garlic, panko, olive oil, and salt. Blend until fully combined and minced. Set aside. Place the salmon fillets on the baking sheet and lay the tomatoes around the tomatoes. Spread 7 grams of Dijon mustard onto each salmon fillet in a thin layer. Top each piece of salmon with a heaping spoonful of the herb mixture. Press down to make sure it attaches and forms a crust on each piece. Bake for 15-20 minutes or until the salmon is cooked and flaky throughout. While salmon is cooking, prepare the polenta. In a large heavy pan, bring the water and salt to taste to a boil. Stir in the polenta and reduce to a simmer. Simmer for 15-20 minutes or until its thickened to your liking. Turn off the heat and stir in the goat cheese. Spoon some polenta into each bowl and top with salmon and tomatoes.
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