Roasted Salmon with Mascarpone Polenta • St. Francis Winery & Vineyards

Ingredients

• Pair with Pinot Noir
• Preheat oven to 400F
• Season salmon to taste with salt
• Brush both sides with olive oil
• Bake on sheet pan until reaches medium-rare approx. 10 minutes * may take more or less time depending on thickness of fish
• bring stock and milk to a boil
• whisk in polenta while boiling
• reduce to simmer and cook until soft and creamy
• turn off heat and whisk in butter and parmesan
• season to taste with salt
• Heat olive oil up in saute pan over medium-high heat until hot
• Add mushroom and cook for 2 minutes
• Add shallots turn heat to medium and cook until shallot is soft and translucent
• Add chicken stock, reduce to almost dry (1-2 teaspoons of liquid)
• Turn off heat and add butter, stir to melt, and coat
• Season to taste with salt and pepper
• Place Marsala and stock in a saucepan
• Reduce until the total volume is 1 cup
• Turn off heat and let sit 1 minute
• Whisk in cold butter