Grilled Salmon over Manchego Funche
Salmón sobre Funche de ManchegoThis 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.
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
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.|