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