Fillet of Shetland Salmon with Cheesy Polenta, Sweet Chilli Sauce and Salsa Mexicana
Ingredients:
4 x 125g Shetland fillet portions
1 tbsp Linghams sweet chilli sauce
olive oil to brown
For the salsa:
¼ red onion, chopped
4 ripe tomatoes, chopped
½ serrano chilli
1 tsp coriander, chopped
2 tsp demerara sugar
pinch of salt or LoSalt
juice of 1½ limes
Mix the salsa ingredients together and allow to infuse for one hour.
For the polenta:
300g dry polenta
100g fresh parmesan
25g butter
1½ lts of water
pinch of salt or LoSalt
pinch of cracked black pepper
Boil the water and butter, add the salt and pepper then slowly add the polenta stirring all the time. Mix well then allow to cook for 5 minutes. Remove from the heat and add the cheese. Pour into terrine dishes lined with clingfilm and allow to set. When cold cut into slices one inch thick.
To prepare the salmon, first brush a grill pan with olive oil. Place a slice of polenta for each piece of salmon on the pan, grill for 2 minutes then turn and grill the other side. Brush the salmon pieces with olive oil and season. Place the salmon pieces on the polenta and grill for 4 minutes.
To Serve Place the polenta and salmon pieces on the plates, pour the sauce around and spoon the salsa on top.