Latin Fusion

Grilled Salmon over Manchego Funche

Salmón sobre Funche de Manchego

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.

Serves 4
Active time: 35 min.


1 packet GOYA® Cubitos 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 GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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.

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Sazón with Coriander and Annatto

Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.