honey bbq salmon and asparagus with creamy polenta
We like easy, yes we do, we like easy, how ’bout you?
Day three of no tastebud action and dudes, I am dejected. Thankfully you can rest assured that my recent recipe shares occurred prior to my influenza infection, so I know they taste great, but I am right tired of this bullshit. I made doughnuts today and CAN’T EVEN PROPERLY ENJOY THEM. It’s balls, dudes.
I’ve read many a strategy for retraining your tastebuds, but it also just seems to boil down to patience. Which I don’t have. Clearly. Especially when there’s doughnuts in my kitchen.
This whole affair does make me aware of all those little things I don’t consider much on a day-to-day basis, but which actually bring me so much joy. Brewed coffee first thing in the morning (especially now when it’s chilly out), a burning candle, even the scent of crisper and less humid air. Hard to describe that smell, but it exists, even if I can’t put a finger on what it might resemble.
Oh well. Such is life.
Bringing you another rad sheetpan dinner today: Honey BBQ Salmon and Asparagus with Creamy Polenta. Really honed in on simple, less than 1 hour dishes because I’m in a stage of having very little desire to spend ages on one meal. Today I waltzed home from work and made a five minute grilled cheese for lunch. Sometimes there’s merit in really letting lose and whipping out every pan in your cabinet, but lately, that’s a big ole nah.
Doesn’t mean, though, that we’re sacrificing any flavor here. Flaky salmon filets rubbed in a smoky bbq seasoning, baked up with some butter alongside crisp asparagus. Finish each bowl with a pile of honey butter polenta for a wonderful winner of a fish dinner. Could even be a nice Easter dinner if you’re not feeling like a ham.
Aw Sheet
This really is the pinnacle of unfussy. You’ll be surprised how fast it comes together considering the bombass tastebud yield.
Tastebuds. I miss those.
Rub the salmon first with your honey bbq blend: just honey, brown sugar, lemon juice, chipotle chili powder, smoked paprika, garlic cloves, and some salt and pepper. Lay the seasoned salmons on a large baking sheet and spread a thin pat of butter on each. The melted butter on the roasty salmon is magical. Don’t skip this shit.
Toss the asparagus with salt, pepper, and olive oil, and lay on the other side of the baking sheet. Roasty toasty all the things up until the salmon is tender to your preference. I like to switch on the broiler for the last few minutes for a little crisp.
Po-Len-Ta
Boil it, mash it, stick it in a stew? No, that don’t all work.
Polenta is one of my favorite grains because it’s quite hands off and diverse. I’ve made it cheesy, plain, and, as I do here, in a honey butter variation. Might be my favorite method.
Simmer some milk and water together, the throw in the polenta and stir constantly until thickened, but not all the liquid is absorbed. Take the pan off the heat and stir in salt, butter, and honey. Serve it up immediately else it’ll harden pretty fast!
I like to add some fresh basil or parsley to my bowls as a finishing touch. If you have leftovers, add a little liquid to the polenta serving before reheating. It will soften up this way. Otherwise, my last bit of advice is to pour yourself a nice glass of white wine and just savor the meal. You deserve it!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
I Sea Food:
Maple Cider Glazed Salmon with Honey Butter Polenta
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Garlic Butter Blackened Salmon Scampi with Parmesan Rice
honey bbq salmon and asparagus with creamy polenta
Ingredients
- 1 lb salmon
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp lemon juice
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 4 cloves garlic, minced
- 2 tbsp butter, thinly sliced
- 1 lb asparagus, ends trimmed
honey butter polenta
- 1 cup yellow polenta
- 1 1/2 cups whole milk
- 2 tbsp salted butter
- 2 tbsp honey
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment.
- Whisk together the honey, brown sugar, lemon juice, smoked paprika, chipotle chili powder, garlic cloves, and a pinch of salt and pepper. Pat the salmon very dry and rub with the honey and spice blend. Place one one side of the baking sheet and place a pat of butter on each.
- Spread the asparagus on the opposite side of the baking sheet. Toss with 1 tablespoon olive oil, salt, and pepper. Roast the fish and veggies for 12-15 minutes until the salmon achieves your desired level of doneness. If desired (and if you didn't use parchment), switch the broiler on for the final 2-3 minutes to crisp everything up.
- Meanwhile, make the polenta. Pour the milk and 1 1/2 cups of water into a sauce pan and bring to a simmer. Add the polenta and stir constantly for 4-5 minutes until the polenta thickens. Pull the pan off the heat and add 1/2-1 tsp kosher salt (use to taste), the butter, and honey. Stir until creamy.
- Divide the polenta, asparagus, and salmon into bowls. Serve with fresh herbs.
