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Fillet of Shetland Salmon with Cheesy Polenta, Sweet Chilli Sauce and Salsa Mexicana

For a change try adding a Latin touch to your fillet of Shetland salmon - cheesy polenta, sweet chilli sauce and salsa Mexicana.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
4	Fresh Salmon, Fillet	Main	Boil	Less than 30 minutes

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

Method:

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.

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