Alder Roasted Salmon with Rosemary Polenta and Wild

Name: Alder Roasted Salmon with Rosemary Polenta and Wild Mushroom-Pearl Onion Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 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

Servings: persons

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
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
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

1
In a heavy bottomed saucepan, melt butter over medium-high heat.
2
Add garlic, shallots, rosemary, and red pepper and saute until vegetables are tender.
3
Add all liquid and bring to a boil.
4
Slowly pour in polenta, whisking constantly.
5
Continue to stir for about 3 to 5 minutes and then add Parmesan and parsley and season, to taste, with salt and pepper.
6
Pour onto a half-sheet pan and cool.
7
(You can make the polenta the day before and store in refrigerator.)
8
Cut cooled polenta into 4 by 4-inch squares and then cut each in half to make triangles.
9
When ready to prepare salmon, lightly oil a flat grill or grill pan; when hot, place polenta triangles in pan and brown on both sides, in batches as needed.
10
Ragout:
11
Heat olive oil in a large skillet and add garlic and onions.
12
Saute until golden brown, then add mushrooms and saute until tender.
13
Deglaze with white wine.
14
Reduce until little liquid remains and then stir in 2 tablespoons cold butter.
15
Season, to taste, with salt and pepper.
16
Keep warm until ready to serve.
17
Salmon:
18
Heat a grill or grill pan.
19
Lightly oil the salmon fillets and season with salt and pepper.
20
Place on grill, skin side up, and cook for 3 to 4 minutes.
21
Flip over and cook for 3 to 4 more minutes.
22
Remove from grill and serve promptly with a portion of the ragout and 2 polenta triangles per person.
23
Cook's Note: For best flavor, moisten some alder chips and place inside a can in your grill while cooking salmon.

1248

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 tablespoon butter, 1 teaspoon chopped garlic, 1 tablespoon chopped shallots, 1 tablespoon chopped fresh rosemary leaves, and more.

Yes, Alder Roasted Salmon with Rosemary Polenta and Wild Mushroom-Pearl Onion Ragout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Alder Roasted Salmon with Rosemary Polenta and Wild Mushroom-Pearl Onion Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions