Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------FOR CILANTRO PESTO--------------------------
3 Garlic cloves, peeled and
-chopped
1/4 c Pine nuts
1 sm Bunch cilantro with stems,
-roughly chopped
1 Fresh green jalapeno chili,
-stemmed, seeded roughly
-chopped (wear rubber gloves
-when handling hot peppers)
1/2 c Olive Oil
2 tb Rice wine vinegar
1/2 c Grated Asiago cheese,
-preferably a medium-aged
-Stella brand
Salt freshly ground black
-pepper to taste

------------------------FOR POLENTA-----------------------------
6 c Chicken stock or water
1 sm Onion, minced
1 Bay leaf
1/2 Red bell pepper, seeded,
-deveined, and roughly
-chopped
1 Jalapeno or Thai chili
-(opt), seeded, deveined
-roughly chopped (wear
-rubber gloves when handling
-hot peppers)
Salt freshly ground black
-pepper
1 1/2 c Polenta, preferably Golden
-Pheasant brand
1/2 c Sweet butter, room temp.
Zest of 1 orange
1/4 c Finely chopped scallions

---------------------FOR POACHED SALMON--------------------------
3 lb Boneless flesh salmon
-fillet, at room temperature
1 sm Onion, sliced very thin
2 To 3 limes, sliced thin
1 Red or green fresh jalapeno,
-stemmed, seeded, sliced
-thin (wear rubber gloves
-when handling hot peppers)
4 To 6 sprigs of cilantro
2 tb Olive oil
Salt freshly ground black
-pepper to taste

------------------------FOR GARNISH-----------------------------
Lime wedges
Red or green jalapeno chili
-slices, seeded
Cilantro sprigs

Prepare cilantro pesto: In a small dry skillet over low heat, toast
garlic and pine nuts, stirring constantly, until golden. Coot and set
aside.

In a blender puree cilantro, chilies, 1/4 C olive oil, and vinegar.
Add reserved garlic and pine nuts, cheese, salt, and pepper to the
blender. Slowly add remaining olive oil and purse mixture until
smooth. Makes about 1 1/4 C.

Prepare polenta: In a large heavy saucepan, boil chicken stock,
onion, bay leaf, red pepper, and opt., chili pepper and season to
taste. Gradually add polenta, whisking constantly. Lower heat to
simmer and cook, stirring constantly for 5 to 8 minutes, or until
mixture thickens. Discard bay leaf Remove pan from heat and gently
stir in butter, orange zest, and scallions. Cover pan tightly and
keep polenta warm over low heat until ready to serve.

Prepare salmon: In a baking dish lined with aluminum foil, place
salmon skin-side down and top with slices of onion, lime, jalapeno,
and cilantro sprigs. Drizzle surface with olive oil and season with
salt and pepper. Cover dish tightly with aluminum foil and bake in a
preheated 300'F oven for 20 minutes or until salmon flesh is firm.
Cool 10 minutes and cut salmon into 6 triangular wedges.

To serve: Divide polenta evenly among 6 dinner plates and top with
about 2 T pesto sauce. Place salmon triangles on plates and garnish
each plate with lime wedges, jalapeno chili slices, and cilantro.
Serves 6.

House Beautiful/June/94 Scanned fixed by Di Gary
Submitted By LAWRENCE KELLIE On 06-17-95

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