Crispy skin Regal King Salmon with creamy cheesy polenta and lemon dressing
- 4 x 200g Regal Salmon Fillets
- ½ cup instant polenta
- 1 cup (250 ml) water
- 1 cup (250 ml) milk
- 1 tbsp olive oil
- 1 tsp salt
- 50g parmesan cheese, grated plus extra for garnishing
- 1 head broccoli, cut into florets
- 2 lemon, zest and juice
- ½ cup fresh parsley, finely chopped
- ½ cup olive oil
- 1 teaspoon mustard, dry powder
- salt and pepper, freshly grounded
Cut each fillet of Regal Salmon in half to make two thin steaks. Leave the skin on and remove any bones. Season with plenty of freshly ground black pepper.
Heat the water and milk in a heavy-based saucepan. Bring to the boil, then turn the heat down. Mix in the oil, then polenta and salt, stir constantly to prevent polenta from burning. Continue until polenta is a thick porridge, about 5 minutes (the time will depend on what type of polenta you are using). Add grated parmesan, cover and keep warm while cooking the salmon.
Heat a large heavy-based frying pan or grill plate on a medium heat. Fry each of the fillets, starting with the skin side first, until skin has browned. Then fry each side for 1 minute. Allow to rest for 2 minutes, before serving.
Make the dressing, by mixing together all the ingredients in a small saucepan. Warm together the dressing ingredients over a low heat, for 2-3 minutes. Stir well to combine.
Divide the polenta into four bowls. Top with Regal Salmon fillet, steamed broccoli florets and sprinkle with extra grated parmesan and plenty of the warm lemon dressing.