Salmon With Browned Butter over Polenta

One of the many blessings we have is living near the beach. There is nothing more romantic than taking a stroll along the beach hand in hand. We like to stop along the way and enjoy the wonder and beauty of the ocean. In love, it is the little things that add up and make a relationship spark. One of the little things I like to do on our walks is write a romantic note in the sand. Anything from "I love you" to "Randy + Christi".

It is just a small gesture, but one that keeps the mood romantic.

Try it with your partner and you will see a loving smile in no time. 

Romantic Tip: If you are near a sandy beach, write something or create a special message for your significant other. If you don't have a beach, sidewalk chalk is handy for creating a special message to your love.

Now on to today's recipe! My husband and I love fresh caught Salmon! So today I bring you Salmon with browned butter over polenta for two!

Salmon With Browned Butter over Polenta for two
Salmon adapted from Mom What's For Dinner Polenta adapted from Bon Appetit

1 – 1.5lb salmon filet with skin on
course sea salt
2 tablespoons butter
1 tablespoon gluten free flour
1 cup heavy cream
1/2 cup white wine
kosher salt
freshly ground black pepper
chives for serving

For polenta:

• 2 cups whole milk
• 1 cups heavy cream
• 3/4 cup polenta
• 1/2 tablespoon tarragon
• 1/2 tablespoon parsley
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 tablespoons unsalted butter

Make polenta:
In 6-quart heavy saucepan over moderate heat, combine milk and cream. Bring to boil, then gradually whisk in polenta. Cook, whisking constantly, until polenta starts to bubble, about 2 minutes. Reduce heat to low, cover, and simmer, whisking for 1 minute every 10 minutes, until liquid is absorbed and polenta is thick and soft, about 45 minutes. Stir in tarragon, parsley,  salt, pepper, and butter.
Make Fish:

Preheat your oven to 450˙.
Place the filet, skin side down on a roasting pan, sprinkle with sea salt and place in oven, bake until flakes apart with a fork, about 15 minutes.
While the fish is cooking, place the butter in a small saucepan over medium heat. Melt and cook until the butter browns, watch it carefully and swirl the pan as you go, it will turn fairly quickly and you don’t want it completely burnt, just a light brown color.
Once the butter turns, add the flour and stir then quickly add the heavy cream and wine.
Stir the sauce until slightly thickened then remove from heat and add some salt and pepper to taste.
Remove the salmon from the oven and serve with a little of the sauce drizzled over the top and garnished with fresh cut chives.