Inspired by Italy: Mediterranean Salmon and Herbed Polenta

My friend Nathan came over for dinner tonight and since D.C. looks more like the north pole than the mid-atlantic right now I thought that a mediterranean meal would be a nice escape from the cold. The salmon recipe was given to me by my mom and polenta has been something I have wanted to try. I had never made polenta before, in fact I had never even eaten it, but I saw this recipe from Giada and thought I'd give it a try. I have now decided that Polenta may be one of my new favorite foods. It reminds me of a mix between mashed potatoes and grits- two of the most comforting foods. Both recipes are pretty quick and easy as well, and cooking the salmon in foil means easy clean-up after!

Mediterranean Salmon

4 salmon fillets

3/4 teaspoon lemon pepper

3/4 teaspoon dried dill weed

1/4 teaspoon salt

1/2 cup sundried tomatoes

2 oz reduced-fat basil and tomato feta cheese

1/4 cup toasted pine nuts

Preheat the oven to 400 degrees F. Place each fillet on a greased piece of aluminum foil. Sprinkle each with lemon pepper, dill, and salt. Top with the remaining ingredients. Fold the aluminum foil into packets and place on a baking sheet. Bake in the oven for 18-20 minutes. For a more rustic dinner you can serve straight from the foil or you can remove onto a plate.

Parmesan and Herb Polenta

6 cups water

2 teaspoons salt

1 3/4 cups yellow cornmeal

3/4 cup grated Parmesan

3/4 cup whole milk

6 tablespoons butter

3 tablespoons chopped Italian parsley

2 tablespoons chopped rosemary

2 tablespoons thyme

1/2 teaspoon pepper

Bring water to a boil. Add 2 teaspoons salt. Gradually whisk in cornmeal, then reduce to low and cook until thick and tender (about 15 min). Remove from heat and stir in the parmesan, milk, butter, herbs, and pepper.

Pseudo Gourmet: Salmon Croquettes

Here's a recipe that can be served as fancy (at least in my definition of the word) appetizer or if you make them a little bigger a nice entree. The best part about these croquettes is that they are made out of common and cheap ingredients. I can also confirm that they refrigerate well and taste good as leftovers. So whether you want a casual dinner for yourself or something to serve as cute party food this recipe works well.

Salmon Croquettes

1 (7 oz) can salmon

2 green onions, chopped fine

2 teaspoons dijon mustard

2 large eggs, beaten

1 teaspoon freshly squeezed lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup corn meal breading or gluten free bread crumbs

olive oil, for sauteing

In a large bowl, combine the salmon, onions, dijon mustard, eggs, lemon juice, salt, pepper, and 1/4 cup gluten free crumbs. When adding the salmon, drain the juice and flake with a fork.

Form the mixture into 10 rounds and set on a plate or baking sheet to rest for 15 minutes.

Heat up enough olive oil to cover a pan over medium-low heat to a simmer. Add the salmon croquettes a few at a time, frying on each side for about 3 minutes.

Once fried, remove onto a plate covered in paper towels to drain some of the grease.

**This post was edited on 12/12/10 to make it gluten and dairy free