Italian BBQ Salmon Bowl with Cold Polenta Salad
This BBQ Salmon bowl is the perfect delicious and nutritious pick and mix bowl for Summer lunches and healthy dinners.
Equipment
- 1 medium bowl
- 1 chopping board
- 1 chopping knife
- 2 baking dishes
- parchment paper
- 1 small pot
- 1 medium pot
Ingredients
- 2 slices fresh salmon
- 200 gr polenta makes extra polenta so feel free to half the quantity
- 12 cherry tomatoes
- 4 handfuls rucola leaves
- 1 small onion
- 2 medium eggs
- salt and pepper
- dry oregano
- 3 tbsp Barbecue Sauce with Balsamic Vinegar of Modena
- Belmorso Extra Virgin Olive Oil
Instructions
- Wash your salmon and add it to a bowl. Top with the balsamic barbecue sauce and massage the sauce in using your clean hands or a cooking brush.
- Put the marinated barbecue salmon in the fridge for about an hour.
- Add 750 ml water to a medium sized pot, and a generous amount of salt, about 2/3 of a teaspoon.
- Let the water boil, and then add the polenta mix. You want to add 200 grams of polenta.
- Add 2 tablespoons of Belmorso EVOO, some black pepper and stir in continuously for 3 minutes while the polenta thickens over the heat.
- When thickened take it off the heat and pour it onto a square or rectangular dish on top of parchment paper. Leave to cool on the counter for at least 20 minutes.
- Boil your eggs in a small pot.
- Bake the polenta for at least 20 minutes in a pre-heated oven at 180 degrees Celsius.
- Transfer your salmon slices to a dish with foil and bake in the oven alongside your polenta block. Leave the salmon for about 25 minutes.
- Wash and cut the cherry tomatoes in half.
- Wash and slice your onion thinly.
- Take the salmon out and put the polenta under the grill for 5 minutes.
- Assemble your BBQ salmon bowls by first adding a handful of rucola.
- Then add the washed cherry tomatoes; you can leave them whole or cut them in half.
- Top with the slices of onion.
- Season, add the oregano and drizzle some Belmorso EVOO.
- Add the salmon slice in the middle and put some extra barbecue sauce on top.
- Cut your polenta block into small bites and add those in the bowl.
- Slice your boiled egg and add that too with a little salt and black pepper on top.
- It's time to enjoy your delicious BBQ salmon bowl. Don't forget to store the leftover polenta for the next day.
Notes
To cut the calories simply make a smaller portion. This is a very filling dish so you can have less polenta and a smaller slice of salmon and still feel full.