Polenta:

1. In a saucepan, bring broth to a boil. Add a pinch of salt.
2. Gradually whisk in the polenta, reducing heat to low. Cook, stirring often, for 20-25 minutes until thick and creamy.
3. Stir in butter and Parmigiano cheese. Season with salt and pepper to taste and keep warm.

Creamy Corn:

1. Heat butter in a pan over medium heat. Add the garlic and gently sweat over medium heat.
2. Add the corn and increase the heat to medium-high and cook for 2-3 minutes.
3. Deglaze with white wine and reduce by half.
4. Add the heavy cream and season with salt and pepper, cook for 5-6 minutes or until reduced by half.
5. Transfer half the mixture to a blender, and blend until smooth. Pour the sauce back into the pan and bring to a gentle simmer. Season with salt and pepper to taste. Keep warm.

Sear the Salmon:

1. Pat the salmon fillets dry with paper towels. Season with salt and pepper.
2. Heat oil in a skillet over medium-high heat. Place salmon fillets skin-side down, pressing gently for the first few seconds to keep the skin in full contact with the pan.
3. Cook for 3-4 minutes, or until the skin is crispy. Flip and cook for another 2-3 minutes until the salmon is cooked to your liking. Remove from heat.

Serve:

1. In 4 shallow bowls spoon a layer of polenta onto each plate. Place a salmon fillet on top, skin side up.
2. Pour the creamy corn around the fish then drizzle with avo salsa.
3. Garnish with fresh cilantro and enjoy!

• CREAMY CORN:

• 2 Tbsp, Butter

• 2 Cup, Frozen roasted corn

• 2 Garlic Cloves, Chopped

• ½ Cup, White Wine (Chardonnay)

• ½ Cups. Heavy Cream

• Salt and white pepper to taste

• POLENTA:

• 1 Cup, Coarse ground polenta

• 4 Cups, Chicken broth

• 3 Tbsp, Butter

• ½ Cup, Parmigiano Reggiano Cheese

• Salt and white pepper to taste

• SALMON:

• 4 4oz Salmon Filets, skin on

• 2 Tbsp, Vegetable oil

• Salt and pepper to taste