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Wednesday, July 27, 2016

Blackened Salmon with Cheesy Polenta and Spicy Peach + Chard Corn Salsa



Serving Size: 4

Blackened Salmon
1 pound fresh salmon
1 tablespoon olive oil
1/4 cup brown sugar
1 tablespoon smoked paprika
1/4 to 1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon pepper
Spicy Peach + Charred Corn Salsa
1 ear grilled corn
1 red pepper, charred
1 jalopeno pepper, seeded and diced
1 peach, diced
4 basil leaves, chopped
1 lime, juiced
3 green onions,
1 teaspoon hot sauce
Cheesy Polenta
2 cups chicken broth
2 cups milk
2/3 cup polenta
1/2 cup sharp cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper

1. Make the polenta. Pour the chicken broth and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the cheddar cheese and season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.

2. While the polenta is cooking work on the salsa and salmon. Preheat your grill to high heat (you can also roast the corn and peppers in the oven, but I prefer the grill). In a small bowl combine the brown sugar, smoked paprika, cayenne, garlic powder, basil, thyme, salt and pepper. Rub the salmon with a tablespoon of olive oil and then cover with the blackened seasoning. Leave about 1 or 2 teaspoons of the seasoning for the salsa. Place the salmon in fridge.

3. Rub the corn and red pepper with a little olive oil. Wrap the corn in a small piece of foil and grill the corn + red pepper for about 25 minutes turning each veggie about three times. Remove and let cool. When cool, slice off the corn kernels, de-seed and chop the pepper and place both in a medium size bowl. Add the chopped peach, chopped jalapeño pepper, basil, lime juice, green onions, hot sauce and 1 to 2 teaspoons of the blackened seasoning. Toss well and set aside.

4. Remove the salmon from the fridge and grill (or broil, whatever you prefer) for 3 to 4 minutes, flip and cook another 2 to 3 minutes.

5. Serve the salmon over the cheesy polenta and top with the salsa.

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