2tspcapers plus about 1 tsp caper juice(I add more juice because I like it tangy)
juice of half lemonplus a little zest
organic goat cheesecrumbled (optional, of course)
1organic polenta "chub"this is pre-made polenta you can buy at Trader Joes.
Salad and Dressing:
organic baby greens
1/4cupfresh lemon juice
3/4cupextra virgin olive oil
2clovesgarlicchopped (fresh is the best)
salt and pepperto taste
Heat up a griddle or add oil/butter to a frying pan on the stove. Slice polenta chub into 1/2 inch slices and lay 8 or so on the griddle or in the pan. (I put butter on the griddle too, this allows the polenta to turn golden brown and get really pretty and I love serving pretty food.) Grill polenta 4 minutes per side or until golden brown. After you have flipped the polenta to grill the second side, put a little shredded parmesan on the top of each slice and let it melt.
Once you have started the polenta, get to work on the salmon. Sprinkle salmon with salt, pepper and a little lemon juice. Cook in oven for 10-15 minutes at 375 degrees (length depends on how thick your fillet is).
While the salmon is cooking, mix the onion, herbs, lemon zest, capers and caper juice in a bowl. Squeeze in a little lemon juice and sprinkle mixture with salt and pepper mix. Flake cooked salmon into the bowl and mix. Taste and add more caper juice, capers, lemon, salt as needed. If you like tangy, go for more caper juice! Once the mixture is combined, let it cool a little. Sometimes I make this ahead of time and put in the fridge. Once it has cooled a little you can add the crumbled goat cheese and it won't melt. HOWEVER, if you add the goat cheese to warm salmon and it melts, it ends up acting like mayo and it's still yummy so don't worry one way or the other.
For the Salad
Make salad dressing (you can make this ahead of time): Combine chopped garlic cloves, olive oil, lemon juice, salt and pepper. Stir to combine.
Toss baby greens with salad dressing.
To assemble salad, place greens on a plate, put polenta cakes on the greens and then top polenta cakes with salmon salad mixture.