Herb Crusted Salmon with Goat Cheese Polenta

– 4 (6-ounce) salmon fillets – ▢2 tablespoon Dijon mustard – ▢2 cups cherry tomatoes – ▢1 cup fresh parsley chopped – ▢½ cup fresh basil chopped – ▢1 clove garlic minced – ▢1½ cups breadcrumbs regular or Panko – ▢2 tablespoons olive oil – ▢1 teaspoon salt – ▢1½ cups Bob's Red Mill Organic Yellow Corn Polenta


Get the Herb Crust ready. Put the parsley, basil, garlic, bread crumbs (or panko), olive oil, and salt in a high-powered mixer or food processor. Mix and chop until everything is well mixed.

Get the salmon ready. Put the salmon pieces on the baking sheet that has been worked on.

Put a big spoonful of the herb mix on top of each piece of salmon. Press down on each piece to make sure it sticks together and forms a crust.

To roast the salmon, put cherry or grape tomatoes on a baking sheet and arrange them around the fish. Place the salmon in the oven and bake for 15 to 20 minutes, or until it is fully cooked and crispy.

Add salt and pepper to taste. Add the polenta and bring the heat down to a simmer. Let it simmer for 15 to 20 minutes, or until you like the way it's thick. Remove from heat and mix in the goat cheese until it melts and is well mixed in.

To serve, put some polenta into each bowl. Add roasted tomatoes and a piece of fish with a herb crust on top. Serve and have fun!