Seared Baked Salmon with Tomato Bruschetta & Creamy Parmesan Polenta
This is our friend Danielle Kartes bringing together all things autumn, cozy, and hearty in one dish. The salmon, seared to perfection and finished in the oven, harmonizes with the fresh, vibrant flavors of herbed tomato bruschetta and creamy polenta. This dish is more than just a meal—it’s an experience that transforms simple ingredients into something remarkable. Its elegance lies in its simplicity, making it both accessible and refined. And truly, it’s almost too beautiful to eat. But once you take that first bite, you’ll see why this recipe is absolutely 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
- 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.
- Preheat oven to 425 degrees. Sear salmon in olive oil, flesh side down. Suggestion: use a pan that can go from stovetop to oven.
- Flip salmon and season with olive oil. Rub with minced garlic. Sprinkle fish with salt and pepper. Bake 15-18 minutes.
- Once polenta is fully cooked, add parmesan cheese, butter, cream, and salt and pepper to taste. Mix well.
- 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.
- Spoon bruschetta over top of the cooked salmon and serve alongside polenta. Enjoy!
Danielle Kartes of RUSTIC JOYFUL FOOD shows you how to prepare messy, delicious, happy food for everyday real life.
