Pan-Fried Polenta with Salmon & Asparagus Recipe
This is a great way to use leftover polenta (does that even exist?), or to eat polenta during summer as it is served cold. We've added a pinch of ground sumac for an extra hint of citrus flavor but feel free to skip it if you can't find any.
Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
1 cup (160g) polenta
A pinch of ground sumac (optional)
Extra virgin olive oil
15-20 asparagus spears, white ends trimmed off
12 oz. (340g) salmon, skinned and cubed
Fresh black pepper
Fresh lemon juice
Grated lemon zest
Cook the polenta as directed by the package instructions. Be sure to lightly salt the water! Add an optional pinch of ground sumac into the polenta as it cooks. When the polenta is cooked, spread it out on a non-stick baking sheet and let it cool completely.
Remove the polenta from the baking sheet and cut into squares, about 2-inches on each side. Bring 3-4 tbsp. olive oil up to medium heat in a non-stick pan (if you don't have non-stick, just be sure to add enough oil to completely coat the pan surface).
Working in batches, gently place the polenta squares into the pan and fry, flipping occasionally, until golden brown on both sides. Remove to a paper towel and set aside for later.
Bring a pot of water to boil, salt it, and add the asparagus spears. Cook them for about 5 minutes, or until tender but not mushy. Remove them and dip them in a bowl of ice water to stop them cooking further. Chop them into large chunks, about 2 inches in length.
Add 3-4 tbsp. olive oil into a non-stick pan over medium heat. Add the cubed salmon and cook, gently turning, until light pink on all sides and cooked through. Sprinkle with some salt/pepper as they cook. Carefully remove them to a plate.
In the same pan, add the chopped asparagus and turn up the heat slightly. Salt/pepper them to taste and sauté for 2-3 minutes.
In your serving dishes, layer the asparagus in the bottom and cover with pieces of salmon. Top this with a drizzle of lemon juice and some torn fresh dill. Finish by arranging the fried polenta squares on top and sprinkling with some grated lemon zest.