Alder Roasted Salmon With Rosemary Polenta And Wild Mushroom-pearl Onion Ragout

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.

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