Salmon and polenta are two of my favorite ingredients to cook with. Usually I serve the polenta in creamed form. This dish allows the polenta to firm-up and it is then grilled, yielding a slightly sweet flavor.
Grilled Salmon with Whole-grain Mustard Sauce
¼ cup whole-grain mustard
1 Tbsp extra-virgin olive oil
1 ½ Tbsp minced chives
4 8-ounce salmon fillets
Kosher salt and freshly ground black pepper
Heat the grill to medium-high heat (about 400F).
In a small bowl, stir together the mustard, oil and chives.
Season the salmon fillets with salt and pepper and place them skin side down on a baking sheet. Spread the mustard mixture over the tops of the fillets. Grill the fish for about 6 minutes.
Preheat the broiler. Broil the salmon 6 inches from the heat for about 4 minutes, until the mustard sauce is browned and the salmon is cooked through.
Grilled Polenta with Spinach and Provolone
2 Tbsp extra-virgin olive oil
1 cup instant polenta
2 large garlic cloves, thinly sliced
1 pound baby spinach
Freshly ground black pepper
¼ pound provolone cheese, cut into 8 slices, at room temperature
Lightly oil a 9 inch round glass baking dish. In a medium saucepan, bring 3 cups of water to a boil. Add 1 ½ teaspoons of salt and slowly whisk in the polenta. Cook over low heat, whisking constantly, until the polenta is thick, about 5 minutes. Pour the hot polenta into the baking dish and cover the surface directly with plastic wrap. Let stand until firm, about 25 minutes.
In a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat until golden brown, about 30 seconds. Increase the heat to medium high and add the spinach, stirring to wilt it. Season with salt and pepper. Keep the spinach warm.
Heat the grill to medium and oil the grates. Cut the polenta into 8 wedges and grill over medium-high heat until crisp and lightly charred, about five minutes per side. Place 2 wedges on each plate: top each with two slices of provolone cheese. Spoon the warm spinach on top and serve immediately.