Ingredients

  • 2 teaspoons agave nectar
  • 1 large avocado, chopped
  • Black pepper
  • 1 cup ground yellow corn meal
  • 3/4 teaspoon cumin seeds
  • 2 cups fennel bulb, chopped
  • 1/3 cup fresh cilantro, chopped
  • 4 cloves garlic, minced
  • 1 cup pomegrante juice
  • Juice and zest of 2 limes
  • Juice of 1 large navel orange
  • 1 teaspoon kosher salt
  • 2 tablespoons kosher salt
  • Kosher salt
  • 1 large navel orange, chopped
  • Olive oil
  • 1 persian cucumber, chopped
  • 2/3 cup port wine
  • 4 ounces queso fresco, crumbled
  • 1 medium red onion, chopped
  • 2 pounds salmon, cut into fillets
  • 1 serrano pepper, minced
  • 2 vine tomatoes, deseeded and chopped

Ready In 30 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Mix all of the ingredients for the salsa (everything between avocado and the cumin seeds), in a medium bowl.
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Step 2

  • Place in the fridge to meld.Prepare the polenta according to the package directions. Just after stirring the cornmeal to the water, drop in the fennel, queso fresco and salt. Cook according to the package directions. Stir in the cilantro just before serving.As polenta cooks, mix all of the ingredients for the glaze in a shallow sauce pan (pomegranate juice, port wine, and juice of 1 navel orange).
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Step 3

  • Heat over a medium low flame until it thickens slightly, approximately 10-15 minutes. Stir occasionally.As the polenta and glaze finish up, season the salmon on both sides with salt and pepper.
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  • Length: 15 minutes

Step 4

  • Drizzle a bit of olive oil into a grill pan. When hot, add salmon. Cook on both sides to desired taste, approximately 4-6 minutes per side.
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  • Length: 6 minutes

Step 5

  • Serve fish over hot polenta. Top with a bit of salsa and drizzle with glaze.
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