Fresh salmon in a creamy spinach sauce served over parmesan polenta.
240 gFresh salmon
0.75 cupMilk
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80 gCream
35 gParmesan cheese
25 gButter
150 gSpinach
8 gGarlic
0.5 cupPolenta
1.25 cupsWater
To tasteSalt
To tasteBlack Pepper
Simmer water and milk, then whisk in polenta and salt for 12 minutes.
Stir parmesan and half the butter into the polenta.
Season fresh salmon with salt and black pepper, then sear in the remaining butter for 6 minutes.
Add garlic, spinach, and cream to the pan and simmer for 4 minutes.
Serve the salmon and spinach cream over the parmesan polenta.