Seared Baked Salmon with Tomato Bruschetta & Creamy Parmesan Polenta | The RUSTIC JOYFUL FOOD Show | Season 1 – Episode 9

Seared Baked Salmon with Tomato Bruschetta & Creamy Parmesan Polenta

In this episode, we’re diving into a truly special dish, everyone: Simple Seared Baked Salmon topped with Herby Tomato Bruschetta, served alongside Creamy Parmesan Polenta. The salmon, perfectly seared and then baked, melds beautifully with the fresh flavors of the herby tomato bruschetta and the creamy polenta. This dish isn’t just a meal; it’s an experience that elevates everyday ingredients into something extraordinary. The simplicity of this recipe shines through, making it both approachable and sophisticated. Plus, it’s almost too beautiful to eat. Trust me, when you take that first bite, you’ll understand why this recipe is simply unforgettable!

Seared Baked Salmon with Tomato Bruschetta & Creamy Parmesan Polenta

Prep time 15 minutes
Cook time 15-18 minutes
Serves 4

Creamy parmesan polenta:

4 cups unsalted chicken stock
2 tablespoons olive oil
1 cup polenta (medium grind cornmeal)
1 cup grated parmesan cheese
3 tablespoons cold butter
1 cup heavy whipping cream
Sea salt to taste
1/2 teaspoon cracked black pepper

Salmon:

1 1/2-2 pound salmon filet sliced into 4 portions
1 teaspoon olive oil
Salt and pepper to taste
1 teaspoon minced garlic

Tomato bruschetta:

3 cups ripe cherry tomatoes
1 small, fresh garlic clove
1/2 cup fresh dill, chopped
1/2 cup sweet basil leaves, chopped
Salt and pepper to taste
1/2 cup olive oil
4 cups unsalted chicken stock
2 tablespoons olive oil
1 cup polenta (medium grind cornmeal)
1 cup grated parmesan cheese
3 tablespoons cold butter
1 cup heavy whipping cream
Sea salt to taste
1/2 teaspoon cracked black pepper

1. In a large saucepan, bring chicken stock and olive oil to a simmer. Slowly whisk in the cornmeal and cook over low heat, stirring constantly until mixture begins to thicken. It will take about 30 minutes to fully cook. If the mixture is too thick, add a splash of stock or milk.  

2. Preheat oven to 425 degrees. Sear salmon in olive oil, flesh side down. Suggestion: use a pan that can go from stovetop to oven.  

3. Flip salmon and season with olive oil. Rub with minced garlic. Sprinkle fish with salt and pepper. Bake 15-18 minutes.  

4. Once polenta is fully cooked, add parmesan cheese, butter, cream, and salt and pepper to taste. Mix well. 

5. For bruschetta: In a mixing bowl, combine tomatoes, garlic, dill, basil, salt and pepper, and olive oil. Stir and leave at room temp to marinate.  

6. Spoon bruschetta over top of the cooked salmon and serve alongside polenta. Enjoy!