This dish is an elegant and soul-warming meal that balances the smoky flavor of grilled salmon with a rich, tangy tarragon mustard cream sauce and a comforting, velvety base of creamy polenta.To prepare Grilled Salmon with Tarragon Mustard Cream Sauce and Creamy Polenta, the key steps involve preparing each component separately and then assembling the dish.

Ingredients

For the Creamy Polenta:

• 1 cup polenta (medium or fine grind)
• 3½ to 4 cups water, milk, or a mix of both (chicken or vegetable broth can add flavor)
• ¾ tsp salt
• 2 tbsp butter or olive oil
• ¼ cup grated Parmesan or goat cheese (optional)
• Freshly cracked black pepper to taste

For the Grilled Salmon:

• 4 (6-ounce) salmon fillets, skin-on
• Olive oil
• Salt and freshly ground black pepper to taste

For the Tarragon Mustard Cream Sauce:

• 2 tbsp butter
• 4 small shallots, finely chopped (or 1 medium onion)
• 1-2 cloves garlic, minced (optional)
• ¼ cup dry white wine
• 1 cup heavy cream
• 2 tbsp Dijon mustard (whole grain and smooth can be combined)
• 1 tbsp fresh tarragon leaves, finely chopped
• 1 tbsp fresh parsley, chopped (optional)

Instructions

Creamy Polenta

• Combine ingredients: In a heavy-bottomed saucepan or Dutch oven, whisk the polenta and cold water (or chosen liquid) with salt to form a slurry. Starting with cold water prevents lumps.
• Cook: Bring the mixture to a simmer over medium-high heat, stirring often. Once simmering, reduce the heat to low, cover the pot, and cook for 15-20 minutes (or up to 45 minutes for a creamier texture, stirring every 10 minutes) until the grains are tender and the mixture is thick.
• Finish: Turn off the heat and vigorously stir in the butter (and Parmesan or goat cheese, if using) until melted and smooth. Season with black pepper and adjust salt to taste. Keep warm.

Tarragon Mustard Cream Sauce

• Sauté shallots: In a separate skillet, melt the butter over medium heat. Add the chopped shallots and sauté until soft and translucent (about 2 minutes). Add minced garlic if using, and cook for another 30 seconds until fragrant.
• Deglaze: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half.
• Simmer cream: Reduce the heat to medium-low. Stir in the heavy cream and the Dijon and/or whole grain mustard. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
• reduce by half.
• Add herbs and season: Stir in the fresh tarragon (and parsley if using). Taste and adjust seasoning with salt and pepper as needed. Keep the sauce warm on low heat.

Grilled Salmon

• Preheat grill: Preheat your grill to approximately 425°F (220°C). Oil the grill grates well to prevent sticking.
• Season the salmon: Pat the salmon fillets dry with paper towels. Brush lightly with olive oil and season both sides generously with salt and pepper.
• Grill: Place the salmon on the hot grill, skin-side down (if skin-on). Close the lid and cook for 6-7 minutes. The fish should release easily when it's ready to flip.
• Flip and finish: Carefully flip the salmon and grill for another 2-3 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach ~145°F).
• Rest: Remove the salmon from the grill and let it rest for a few minutes before serving.

Assembly

• Spoon a generous amount of creamy polenta onto each plate. Place a grilled salmon fillet on top and drizzle with the warm tarragon mustard cream sauce. Garnish with additional fresh tarragon sprigs or parsley, if desired.

Recipe from Tasty travels