Ingredients
Polenta:
- 1 tablespoon butter
- 1 teaspoon chopped garlic
- 1 tablespoon chopped shallots
- 1 tablespoon chopped fresh rosemary leaves
- 1 small red pepper, minced
- 3 cups chicken stock
- 2 cups half-and-half
- 2 cups polenta
- 1/4 cup grated Parmesan
- 1 tablespoon chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
Ragout:
- 2 teaspoons olive oil
- 1 teaspoon chopped garlic
- 1/2 cup peeled pearl onions
- 2 cups assorted wild mushrooms
- 3/4 cup white wine
- 2 tablespoons cold unsalted butter, cut into small pieces
- Kosher salt and freshly ground black pepper
Salmon:
- 3 pounds wild king salmon, cut into 6 to 8-ounce pieces, skin on
- 1 tablespoon olive oil
- 1/8 teaspoon each kosher salt and freshly ground black pepper
Description
Food Network Invites You To Try This Alder Roasted Salmon With Rosemary Polenta And Wild Mushroom-Pearl Onion Ragout Recipe From Rachael Ray's Tasty Travels.
Food Network
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