Grilled salmon fillet with creamy polenta, pistachios and tomato butter

This recipe was created by Elizabeth Atia from Elizabeth’s Kitchen Diary(@TangoRaindrop)to celebrate of 25 years of Label Rouge Scottish Salmon. Elizabeth drew inspiration for her French style recipe from a meal she enjoyed at the Eiffel Tower in Paris called “dos de saumon à la plancha, polenta crémeuse aux pistaches, beurre de tomate” in 2015.

Scottish salmon was the first non-French food and only Scottish food to receive the French Government’s Label Rouge quality mark for superior taste and quality.

Serves 4

Tomato butter
250 grams cherry tomatoes on the vine
2 tbsp good quality olive oil
3 springs fresh thyme, leaves only
Pinch Fleur de sel (or sea salt)
225 grams unsalted Scottish butter, softened

4 Scottish salmon fillets
Good quality olive oil

2 tbsp raw pistachios, blanched, peeled and sliced
500 ml boiling water
2 tbsp butter
160 grams polenta
240 ml double cream
1 tsp fleur de sel (or sea salt)

First, prepare the tomato butter. Preheat the oven to 200C/Fan 180C/Gas Mark 6. Arrange the tomatoes on a baking tray, drizzle with the olive oil and sprinkle with the thyme leaves and a little sea salt.

Roast for 25-30 minutes until tomatoes soften and skins begin to char. Remove from the oven and leave on the tray to cool to room temperature.

Cut softened butter into small cubes and add to a food processor with cooled roasted tomatoes. Use a blade attachment to process until smooth. If a smoother texture is preferred, blend again using a hand blender.

Transfer the butter onto greaseproof paper to form into a log shape. Roll up and chill in the refrigerator until needed. (The butter will keep for a week or so in the fridge and up to three months in the freezer. Simply slice off what you need from the freezer and defrost).

Preheat grill to medium-high and drizzle a little olive oil over the top of the salmon fillets. Grill skin side down for 4-6 minutes per half inch thickness.

Meanwhile, blanch pistachios for 30 seconds in boiling water, drain and run under cold water. Peel off skin and slice lengthwise.
Gently melt 80 grams (more or less, depending on taste) of the tomato butter and set aside.

To prepare the polenta, place the boiling water into a large saucepan and add the butter and polenta. Whisk until it begins to thicken and then add double cream. Continue to whisk over a medium heat, adding more cream or hot water as necessary, to reach your desired consistency. Season to taste and spoon onto serving plates then place on grilled salmon fillets and melted tomato butter. Sprinkle polenta with the sliced pistachios and serve immediately.