Grilled salmon with hatch chilis, fresh corn polenta, salsa macha, and lime
Yield: 4
Overview: make the polenta and grill the salmon and chili peppers.
Ingredients
For the salmon and chilis
For the polenta
To serve
Instructions
- Make the polenta. Boil 3 cups of water and season lightly with salt. Whisk in the corn meal and reduce the heat to low. Cook the polenta for 20 minutes, stirring regularly with a flat-edged wooden spoon. Add the corn kernels and continue cooking for 15 minutes, until the corn is tender. If the polenta gets too thick, add a splash of water - we’re looking for a spoonable, creamy consistency. Stir in the butter and parmesan. Taste for seasoning and adjust. Cover and set aside.
- Light the grill. If using a charcoal grill, you may want to get it going before starting the polenta.
- Season the fish. Season the salmon and peppers with salt and a drizzle of olive oil. The salmon and peppers will cook quickly, so set them aside until the polenta is ready.
- Grill the fish. Place the fish (skin side down) on the grill over medium-high heat. We’re aiming for skin that’s crispy but not completely burnt, so if it’s charring too quickly, move the fillets to a cooler part of the grill. When the skin releases easily from the grill grate, transfer the salmon to a cooler part of the grill and close the lid. Cook until the fillets reach an internal temp of 125°F.
- Grill the peppers. Add the peppers to the grill (you can do this while you cook the fish). Roast until they’re a bit charred and blistered on all sides.
- Plate. Spoon a few dollops of polenta onto the plate. Top with the salmon and a few peppers. Drizzle with the salsa macha and finish with cilantro leaves and grated lime zest. Serve with lime wedges.
Tip
Salsa macha is a savoury, crunchy, and smokey Mexican condiment made from dried chilis, peanuts, garlic, and sesame. You can substitute chili crisp - the flavor profile will be very different but the effect will be equally delicious.
© 2025 Aster Pantry LLC, All Rights Reserved
