New Classics

Grilled Salmon over Manchego Funche

Serves 4

This dish merges Manchego, a popular Spanish cheese with the traditional Puerto Rican-style polenta, called Funche. To round off the elegant entrée, we adorn it simply with pico de gallo and cilantro.

1 packet GOYA® Powdered Chicken Bouillon

½ cup GOYA® Fine Yellow Corn Meal

8 oz. Manchego cheese, grated (about 2 cups)

1½ tbsp. butter

1 lb. salmon, cut into 4 equal pieces

1 packet GOYA® Sazón without Annatto

2 tbsp. GOYA® Corn Oil

½ cup sour cream

1 tbsp. finely chopped fresh cilantro

1 cup GOYA® Pico de Gallo

Fresh cilantro leaves (optional)

1.	In small saucepan over medium-high heat, bring 2 cups water to a boil. Lower heat to medium low. Add bouillon, stirring to dissolve. Using a whisk, slowly stir in corn meal until smooth. Add cheese and butter; stir until fully incorporated. Set aside.
2.	Meanwhile, season fish on all sides with sazón and adobo. Heat oil in a medium skillet over medium-high. Add the fish and cook until golden brown and opaque, flipping once, about 6 minutes.
3.	In a small bowl, mix together the sour cream and cilantro; set aside. Divide funche evenly among serving plates. Top with salmon and a dollop of cilantro cream. Spoon pico de gallo evenly around funche. Garnish with cilantro, if desired.