Grilled Salmon on Parsley & Ginger Polenta, served with beetroot salad

A dish packed full of goodness! Omega 3 rich salmon, the superfood beetroot, gluten free polenta, and topped up with greens. Super tasty too!

Preparation Time:  20 Minutes                            Cooking Time: 8-10 Minutes                                Serves:  2

Ingredients

  • 2 Salmon Fillets
  • Chilli Flakes
  • 1/4 Lemon – squeezed
  • Sea Salt & Black Pepper

For the Polenta:

  • 100g Organic Polenta
  • 1 tsp Coconut Oil
  • 1/2 Onion – finely chopped
  • 1 Large Garlic Clove – grated
  • 1″ cube Ginger – grated
  • 200ml Veg Stock
  • 1/2 Lemon – squeezed
  • Fresh Parsley – small bunch

For the Beetroot Salad:

  • 1 Raw Beetroot – shredded
  • Olive Oil – drizzled
  • Balsamic Vinegar – splash
  • 1/4 Lemon – squeezed

Method

1. Preheat the grill

2. Place the salmon on a baking tray, season, and place under the grill for 8-10 mins, depending on thickness.

3. Meanwhile, gently fry the onion, garlic & ginger in the coconut oil until softened. Add the polenta and keep stirring for 1 minute. Pour in the veg stock, squeeze the lemon, season, stir vigorously for a minute, then stir in the parsley. Cover with a lid until ready to serve.

4. Mix the shredded beetroot with the dressing ingredients, season. Serve.

Bonus Bits

– I served this with sautéed winter greens and steamed broccoli.

– Polenta is made from ground yellow or white corn. It does not contain gluten and therefore a good pasta replacement for those seeking a gluten free diet.

– Cook salmon until it flakes under gentle pressure, or to 60 degrees. Or cook for 10 minutes for every inch of thickness

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