Pam Smith's Cooking Club Class: Chili Lime Salmon with Porcini Pepper Polenta & Pan Seared Asparagus

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is a dairy-free alternative.

Preheat the oven to 400 degrees Fahrenheit.

Marinate salmon fillets in lime juice, chili powder, salt, and black pepper.

Heat olive oil in a skillet over medium-high heat until shimmering.

Add the marinated salmon fillets to the skillet, cooking for 4-5 minutes per side until cooked through and flaky.

In a saucepan, bring vegetable broth to a boil.

Stir in cornmeal and reduce heat to low, cooking for 20-25 minutes until thickened, stirring frequently.

Add finely chopped porcini mushrooms, butter, and adobo seasoning to the polenta, stirring to combine.

In another skillet, heat olive oil over medium heat.

Add trimmed asparagus and minced garlic, sautéing for 5-7 minutes until tender and slightly charred.

Season asparagus with salt and pepper to taste before serving.

Serve the salmon on a bed of porcini pepper polenta with asparagus on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens