Romesco Roast Salmon With Yellow Squash Ratatouille over Polenta Cakes
While I was at Trader Joe's the other day, I picked up a package of their organic, precooked polenta. I had never used polenta before and was very interested to try it out (granted, purchasing it precooked certainly made it much simpler to prepare). So, like usual, I began searching through recipes that incorporated polenta into the dish. I chose to modify/combine a few separate ones that turned out to work great together! Unfortunately, I did forget to take a picture of this one..so I guess I will just have to make it again and add the picture onto this post. I was also able to use up some of the leftover pesto that I still have from the Paleo pizza the other night. This added some color and just the right amount of flavor on top of the baked polenta cakes.
Romesco Roast Salmon
Adapted from Healthy. Delicious.
Ingredients
2 Salmon fillets
1 Tomato
2 Cloves garlic
2 Tablespoons raw almonds
1 Roasted red pepper
1 teaspoon red wine vinegar
1 Tablespoon olive oil
Directions
1) Preheat oven to 400° F.
2) Place the tomato slices and one garlic clove on a baking sheet, lined with aluminum foil.
3) Bake tomatoes and garlic for 30 minutes, until the tomato is soft and caramelized but not brown.
4) Add the cooked tomato, garlic, almonds, vinegar, olive oil, and roasted red pepper to a food processor or blender.
5) Blend ingredients until smooth. *Note: This recipe for the Romesco sauce will make more than needed for 2 small salmon fillets.
6) Place salmon fillets on baking sheet, lined with aluminum foil.
7) Cover each salmon portion with desired amount of Romesco (approximately 2-3 tablespoons per fillet).
8) Roast the salmon for 10-15 minutes, or until cooked to a medium level of doneness.
Summer Squash Ratatouille with Polenta Cakes
Adapted from Food-Fitness-Fresh Air
Ingredients (For 2 servings)
1/2 Large onion, chopped
2 Garlic cloves, minced
1 yellow summer squash, chopped
1 medium tomato, diced
1/8 cup fresh basil, chopped
Sriracha sauce, to taste
Olive oil, for cooking
Precooked polenta, cut into 1/2" slices (I cooked 4 slices total, using 2 for one serving)
Pesto Sauce, optional
Directions
1) Preheat oven to 350°F.
2) Place the sliced polenta cakes on a baking sheet, lined with aluminum foil.
3) Drizzle to polenta slices with a small amount of olive oil.
4) Bake the polenta for 20 minutes or until crispy, flipping the cakes halfway through the baking time.
5) While the polenta is in the oven, heat oil in a large saute pan over medium heat (I used olive oil, but you could use the oil of your preference, such as coconut oil).
6) Saute the onion, garlic, and desired amount of Sriracha sauce for 2 minutes. *Note: This sauce is very potent so only a small amount will add a decent amount of spicyness and flavor!
7) Stir in the chopped tomatoes and yellow squash and simmer for another 10 minutes, or until squash is tender. Halfway through the simmering time, add in the basil and continue to stir occasionally.
8) When the polenta and ratatouille have both finished cooking, place two polenta cakes on each plates and top with desired amount of pesto sauce (I just did a thin coating on each cake). Then, top with desired amount of ratatouille (I love vegetables so I placed a decent amount on each plate!)
9) Serve with Romesco Roast Salmon.
Romesco Roast Salmon
Adapted from Healthy. Delicious.
Ingredients
2 Salmon fillets
1 Tomato
2 Cloves garlic
2 Tablespoons raw almonds
1 Roasted red pepper
1 teaspoon red wine vinegar
1 Tablespoon olive oil
Directions
1) Preheat oven to 400° F.
2) Place the tomato slices and one garlic clove on a baking sheet, lined with aluminum foil.
3) Bake tomatoes and garlic for 30 minutes, until the tomato is soft and caramelized but not brown.
4) Add the cooked tomato, garlic, almonds, vinegar, olive oil, and roasted red pepper to a food processor or blender.
5) Blend ingredients until smooth. *Note: This recipe for the Romesco sauce will make more than needed for 2 small salmon fillets.
6) Place salmon fillets on baking sheet, lined with aluminum foil.
7) Cover each salmon portion with desired amount of Romesco (approximately 2-3 tablespoons per fillet).
8) Roast the salmon for 10-15 minutes, or until cooked to a medium level of doneness.
Summer Squash Ratatouille with Polenta Cakes
Adapted from Food-Fitness-Fresh Air
Ingredients (For 2 servings)
1/2 Large onion, chopped
2 Garlic cloves, minced
1 yellow summer squash, chopped
1 medium tomato, diced
1/8 cup fresh basil, chopped
Sriracha sauce, to taste
Olive oil, for cooking
Precooked polenta, cut into 1/2" slices (I cooked 4 slices total, using 2 for one serving)
Pesto Sauce, optional
Directions
1) Preheat oven to 350°F.
2) Place the sliced polenta cakes on a baking sheet, lined with aluminum foil.
3) Drizzle to polenta slices with a small amount of olive oil.
4) Bake the polenta for 20 minutes or until crispy, flipping the cakes halfway through the baking time.
5) While the polenta is in the oven, heat oil in a large saute pan over medium heat (I used olive oil, but you could use the oil of your preference, such as coconut oil).
6) Saute the onion, garlic, and desired amount of Sriracha sauce for 2 minutes. *Note: This sauce is very potent so only a small amount will add a decent amount of spicyness and flavor!
7) Stir in the chopped tomatoes and yellow squash and simmer for another 10 minutes, or until squash is tender. Halfway through the simmering time, add in the basil and continue to stir occasionally.
8) When the polenta and ratatouille have both finished cooking, place two polenta cakes on each plates and top with desired amount of pesto sauce (I just did a thin coating on each cake). Then, top with desired amount of ratatouille (I love vegetables so I placed a decent amount on each plate!)
9) Serve with Romesco Roast Salmon.
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