Berry Bash
Sunday, July 13th, 2008

Sous Chef, Kevin Burzell

Preparing Seared Salmon with Corn Polenta Bocconcino di pura Capra and a
Fresh Berry Sweet Tomato Arugula Salad.

Recipe

2 Five Ounce - Portions of Fresh Seasonal Salmon
5 Cups - Water or Veg, Chicken or Veal Stock
Enough Canola Oil - To coat the bottom of the pan
2 Cups - Medium Grind Polenta
1 Cup - Fresh Cut Corn
4 Ounces - Bocconcino di purra Capra or any fresh goat cheese
20 - Fresh Berries sliced in half
1/2 Teaspoon - Balsamic Vinegar
1/2 Cup - Seasonal Tomatoes Chopped
12 Leaves - Fresh Arugula Washed and Chopped
Have Salt and Pepper handy and use as needed

1. Heat five cups of chicken stock or water 'til boil.
2. Add polenta stirring constantly, add corn.
3. Cook 20-30 minutes till tender.
4. Add Bocconcino di pura Capra, season with salt and pepper as needed.
5. Lightly salt salmon, cook in preheated oil pan on high. Skin side down until medium rare.
6. Mix remaining ingredients (berries, tomatoes and arugula) in a bowl with a pinch of sea salt.
7. Place polenta on plate with salmon on top.
8. Lay fresh berry salad on top of salmon.
9. Finish plate with a drizzle of good light extra virgin olive oil.

Makes 2 Servings