Salmon, spinach and polenta cakes
I recommend this dish for three reasons. One, it looks relatively impressive for an at-home dish Two, it’s easy and a lot of the steps can be done in advance. And three, it’s really delicious. Oh, and there’s a fourth…it’s pretty healthy. It’s a great meal to make for company.


 Pan Seared Salmon over Wilted Spinach and Polenta Cakes
Serves 2


2 4 oz. salmon fillets
3 cups of baby spinach
2 cloves of garlic
1 1/2 tbsp olive oil
1/2 cup of instant polenta
1 3/4 cup of water
1 tsp kosher salt
1/2 cup of grated asiago cheese
2 tbsp creme fraiche
Chopped fresh herbs of your choice (such as basil, chives or dill)


Start by making your polenta. I use instant polenta because it’s super quick (as the name implies…). Put your water, salt and polenta in a small saucepan and cook per package directions.


When it’s finished cooking, remove from heat and stir in asiago cheese.

Prepare a small baking tray / jelly pan with parchment paper.
Spread polenta evenly in pan and chill for at least an hour.


When polenta has cooled, measure out spinach and give it a rough chop.

Pat salmon dry with paper towels and season with salt and pepper.


Add 2 tsp of olive oil to your saute pan and add spinach and garlic, cooking for just a few minutes until spinach is just wilted. Set aside.


Simultaneously sear your salmon fillets in the remaining olive oil (2 tsp). Cook to desired doneness.


Cut cooled polenta into rectangular shapes slightly larger than the size of your fillets.
Plate it up. Put the polenta cake in the center of your plate. Spread out the wilted spinach over top and then carefully place the salmon filet on the spinach. Finally, top with a tablespoon of creme fraiche and some fresh herbs (I used basil).