Salmon with Polenta Skewers

Ingredients

• 500 ml vegetable broth
• 125 g instant polenta
• 2 tbsp freshly grated Parmesan
• Salt
• Nutmeg (freshly grated)
• 3 tbsp olive oil
• 500 g salmon fillet (ready-to-cook skinless)
• 3 leaves Swiss chard
• 2 tbsp lemon juice
• pepper (ground)

Instructions

1. 1.

   Bring the vegetable broth to a boil in a pot. Add the polenta grains while stirring and let them swell, cooking for about 5 minutes with occasional stirring until the mixture separates from the bottom of the pot. Remove from heat, stir in parmesan, salt, and nutmeg.

2. 2.

   Brush a baking sheet with 1 tbsp olive oil. Spread the polenta dough to about 2 cm thickness on the sheet and let it cool.

3. 3.

   Wash the salmon, pat dry, and cut into bite-sized cubes. Wash the Swiss chard, shake dry, and slice the leaves into wide strips.

4. 4.

   Cube the cooled polenta and alternately skewer pieces of salmon and chard onto wooden skewers. Place the skewers on a parchment-lined baking sheet. Drizzle with remaining olive oil and lemon juice, season with salt and pepper, and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 10–15 minutes until cooked through.