Broiled Salmon with Roasted Veggies and Polenta

Lemon Broiled Salmon

I find myself thinking about food a lot. I mean really a lot..  I know what ingredients I have in the freezer, fridge, cupboards etc.  So when my mind starts to wander I think, what can I do with what I have and then I can imagine the tastes and textures of combinations in my mind.

To make matters worse I watch a few cooking shows.   Recently I have been viewing episodes of Mind of a Chef and Chef's Table.   Great shows although some of the recipes are a little impractical for the home cook.

Then, there are ingredients... I believe if you are a good cook, you can make any ingredients into a great meal.  Well maybe not spam but I won't go there.  What I mean is get the best ingredients you can afford and make the recipe.   Don't break the bank.

Having said that I have been experimenting and trying some great ingredients.  Butcher Box an online Meat company had a promotion which was tied to Miles an app I have for tracking steps to earn points.  Your first box was $50 off and you got a free 12 pound turkey.  Ok, sign me up.  In the box you get, which you can pick and choose from a variety of options, was some farm raised salmon.   To be honest, it wasn't the best.  It could not compare with fresh salmon.  But everyone did clean their plates.

I served the salmon with the Mustard Dill Sauce and the Black Garlic Sauce from a few days ago...

Now, Get in the Kitchen and Cook something!

Broiled Lemon Salmon

    6 - 5 oz. Pieces of Salmon

    1 Lemon, sliced thin

    Salt and Pepper To Taste

    2 T Fresh Dill, chopped

1. Preheat the broiler
2. Arange salmon on a baking sheet, season with salt and pepper and arrange lemon slices on top
3. Sprinkle with dill..
4. Broil until desired doneness, 5 to 8 minutes
5. Serve with polenta and veggies

Polenta

    3 c Water

    1 c Polenta or Corn Meal or Grits

    1 t Salt

1. Bring water to a boil in a sauce pan
2. Pour in polenta while stirring and reduce heat to low
3. Stir in salt and cook about 20 minutes stirring often so it doesn't burn.

Roasted Winter Veggies with Black Garlic Vinaigrette

    2 c Red Beats, peeled and cut into large dice

    2 c Yellow Beets, peeled and cut into Large Dice

    2 c Brussels Sprouts, cleaned, large ones cut in half

    3 Carrots, peeled and cut into rounds

    3 T Olive Oil

    1 t Salt

    1/2 t Pepper

1. Pre-heat oven to 400
2. Arrange vegetables on Baking sheet
3. Drizzle with olive oil
4. Season with salt and pepper
5. Roast in the oven for 30 minutes
6. Remove and toss vegetables then return to the oven for 15 minutes.
7. Toss with Black Garlic Vinaigrette to serve

Black Garlic Vinaigrette 

      8 Cloves Black Garlic 

      2 T olive oil
      1 1/2 White Wine Vinegar
      1 T Water 

1. Remove the garlic paper/skin and remove the black garlic cloves
2. Smash the cloves with a fork and chop fine.
3. Add cloves to olive oil and vinegar. Whisk vigorously or blend in food processor till smooth.