Herb-Crusted Salmon Menu

This pesto-topped salmon dish makes a spectacular meal.

This pesto-topped salmon dish makes a spectacular meal. For an impressive presentation, arrange two round Polenta Fries on a warm dinner plate; add a layer of Nutmeg Spinach, two more fries, and the salmon fillet.

Top with a colorful splash of Tomato-Basil Sauce, sprinkle Parmesan cheese, and you've created a gorgeous feast sure to impress everyone gathered at your table.

Your Menu: Serves 6

Herb-Crusted Salmon

Polenta Fries
Nutmeg Spinach
Tomato Basil Sauce

Mary's E Z Double Berry Cobbler

Click here to view the recipe for Herb-Crusted Salmon >>
Click here to view the recipe for Mary's E Z Double Berry Cobbler >>

Test Kitchen Timesavers and Tips:

Simplify this menu by using 2 cups purchased chunky pasta sauce in place of the Tomato Basil Sauce, if you'd like.

Use a large saucepan or electric deep fryer to cook the Polenta Fries. The electric fryers have filters to absorb any odors. To simplify, cook polenta in a skillet according to package directions.

Prewashed spinach is ready to use. The stems can be left on or removed--whichever you prefer.

Shopping List for Salmon Menu:

6 7-ounce fresh or frozen skinless salmon fillets (1/2 to 1 inch thick)
1 can or wedge Parmesan cheese
1 16-ounce tube refrigerated cooked polenta
1 bottle cooking oil
1 package shallots
1 bunch green onions
1 bottle dry white wine
1 14-ounce can chicken broth
3 medium tomatoes
1 bulb garlic
1 package fresh basil
1 10-ounce bag prewashed spinach

Pantry Items:

olive oil
cornstarch
salt
ground black pepper
ground nutmeg

Shopping List for Cobbler:

4 cups fresh blackberries or 2 16-ounce packages frozen blackberries
1/2 pint fresh blueberries or 1 16-ounce package frozen blueberries
1 lemon
1 pound butter
1 10-ounce package (8) cinnamon-flavored refrigerated biscuits or (10) flaky refrigerated biscuits
1 quart milk
vanilla ice cream (optional)