Pan Seared Salmon, Cheesy polenta, honey roasted carrots & Dates

Yield- Feeds 1

Ingredients.

Salmon 8 oz fillet 

Corn meal 1/4 cup

Rainbow carrots, washed & halved 3-5 ea.

Dates, sliced 4 ea

Honey 2 table spoons

Water 2 cup, as needed 

Cream 1/4 cup

Butter, unsalted 3 table spoons

Olive Oil 5 table spoons

Dill 5 springs

Kosher Salt to taste

Pepper to taste

Method of Prep.

1. Bring the water to a boil in a medium sauce pan. When the water boils, whisk in the corn meal in a slow steady stream, whisking constantly to prevent lumps. Continue whisking until the polenta begins to thicken (around 1-2 minutes).

2. Reduce the heat so that the polenta bubbles slowly. Continue to cook, stirring occasionally for about 20 minutes so the cornmeal losses its raw flavor. Once fully cooked, fold in the butter, heavy cream and parmesan cheese. Season with salt and pepper to taste. Cover and keep warm for serving.

3. Pre heat your oven to 350 degrees F. In a large bowl toss the washed and halved carrots in the half of the olive oil and honey. lay the tossed carrots on a baking sheet, season to taste with salt and pepper and roast in the oven for about 20 minutes or until tender. Keep warm for serving.

4. While the carrots are roasting pre heat a cast iron skillet or any non stick skillet to a medium high heat. Meanwhile, season the filet of salmon evenly with a layer of salt. Once heated add the rest of the olive oil to the skillet, following the filet of salmon. Cook the salmon, skin side down first. Sear for 2-3 minutes, then flip and continue cooking for another 1-2 minutes. (The cooking time varies on how thick the filet is).

5. Assemble your plate with the creamy polenta, roasted honey carrots, and seared salmon. Garnish with sliced dates and fresh herbs. Serve warm and enjoy!