Maple Glazed Salmon

I've got the water ready for the polenta

So let's start with the polenta. To me, it's so much like our grits

I've got about four cups of boiling water, and I'm going to put about a teaspoon of salt in it

and I'm going to slowly pour my polenta in, just like I would my grits

In fact, I tell everybody the secret to a perfect pot of grits

is stirring it when you first put them in, and then the butter and the cream

Doesn't hurt that perfect pot of grits. I'm using a quick polenta

And you'll want to be careful because once it starts thickening up

it'll bubble up on you and it's very, very hot. Okay, so that's nice and thick

I think I'm going to add just a little butter to it. All right

I'm just gonna dump this over and depending on how thick a cutout you want would determine

your pan size. Alright now I just gonna cover this and let it chill This one has been in the refrigerator and it perfectly cold Before we start sauteing our polenta I going to make a quick pineapple salsa for our fish

And it's very, very simple, but very, very flavorful. And I've got diced tomatoes

Michael loves hot stuff. So I've got some diced jalapeno peppers that have been deseeded

some red bell pepper, some diced pineapple, a little sugar, and a pinch of salt

And we're just going to mix these up and let them reduce down and get tender for us

Look at those pretty colors. Doesn't that look good? All right. All right, now we're gonna make the marinade real quickly

for our salmon. This, once again, is a very simple marinade. We're gonna start with maple syrup

teriyaki sauce, pineapple juice, and a little fresh ginger

All right now I gonna bust up a garlic clove Just smash that so that that flavor can go through there

And that's all it is to it. And I'm gonna take our salmon fillets and just cover them with our marinade

And I'm gonna let these marinate for 24 hours and really soak up those flavors

I think you'll love that marinade. Alright, I've got my salmon that I marinated last night

and it's ready to go on the grill. Alright, well I'm going to give it a quick spray

because I don't want our salmon to stick to it and tear up. Okay, so let's check out our fish here

You know, Michael and I just got back from our honeymoon, and we went on a crystal cruise line to Alaska

and it was so fabulous. We went salmon fishing up there in Alaska

and we even had our salmon flash frozen and shipped to us at home

In fact, this is what I'm cooking our honeymoon fish for him tonight

All right, so we've got that going. Now the polenta that we cooked earlier is nice and chilled

and we gonna just take our heart cutters and cut out hearts Look how pretty that is And I should be able to get about four out of here

Aren't these just adorable? Two for each plate will be pretty. Well, I need to go ahead and put this in

Now we're just gonna saute this off with our olive oil. Oh, oh I can smell the maple

All right, let's see how our polenta is looking. You know, this is already done, so we just really need it hot

And I think I'm ready to plate our meal for us. Oh, look at those pretty little hearts. Mmm

That looks so good. And I'm just going to top it with the pineapple salsa

Just that simple and it's ready. I'll take a bite out of my end

Mmm, that salmon is so good. I don't know if I can wait for him to get home