Honey Mustard Salmon with Roasted Pepper Cheesy Polenta

Recipes Make: 2 Generous Servings

Approximate Prep and Cooking Time: 30 minutes

Suggested Pairing: This dish has many “rich notes” so it would love a crisp Pinot Grigio or Citrusy Chardonnay

Here’s What You Will Need:

1 package Superior Select VSP Atlantic Salmon
3 Tablespoons your favorite honey mustard
1/2 cup cornmeal
3 cups chicken broth
2 Tablespoons grated parmesan
1/2 cup diced roasted peppers

Here’s How You Do it!:

Pre Heat oven to 375 degrees
Remove salmon from package, pat dry, and season with salt and pepper
Place on a greased baking sheet and coat with the honey mustard
Place in the heated oven and bake until fish is cooked through or reaches 150 degrees of internal temperature, approximately 12-15 minutes
While fish is cooking add chicken broth to a medium-sized saucepan and place on high heat to bring to a boil
Once at a boil, whisk in the cornmeal and reduce heat to low
Continue cooking and stirring until a silky texture forms and cornmeal is incorporated
Remove from heat and stir in the parmesan and roasted peppers
Serve finished salmon with Polenta and add your favorite fresh salad on the side for a delicious meal!

Got Leftover Ingredients?

If you have leftover roasted peppers and parmesan cheese try mixing them in an egg scramble tomorrow morning for an awesome twist on breakfast.

Ring it Up …. Here’s your checklist:

1 package Superior Select VSP Farm Raised Atlantic Salmon
1 bottle of honey mustard
1 box cornmeal
1 box chicken broth
1 container grated parmesan
1 can roasted peppers