You'll Need:

• Grill
• Blender
• Large pan
• Large bow

Directions for Polenta

• 1 small shallot, finely chopped
• 2 Tbsp unsalted butter
• ¼ cup water 
• ½ cup cream
• 2 Tbsp mascarpone

1. In a blender, puree half of kernels for 20 seconds. 
2. In a large pan over medium heat, cook shallot in butter for 5 minutes, until translucent. 
3. Add whole kernels, pureed kernels, water, and cream. 
4. Lower heat to medium-low and cook for 10 minutes, stirring constantly. 
5. When polenta thickens to desired consistency, remove from heat. 
6. Quickly stir in mascarpone and salt to taste

Directions for Chery Tomato and Basil Vinairgrette

• 2 Tbsp Champagne vinegar
• 1 Tbsp honey
• 1 cup canola oil
• 2 Tbsp chopped fresh basil
• 20 to 30 sun gold or other cherry tomatoes, cut in half
• 6 cups green beans, destemmed, tips removed, cut in half lengthwise 

1. In a bowl, whisk together vinegar and honey. 
2. Slowly whisk in canola oil until evenly blended. 
3. Add basil and fold in cherry tomatoes. 
4. Salt to taste.

Directions for Grilled Wild King Salmon

• 4, 6ox salmon pieces, skin off
• 1 Tbsp canola oil

1. Heat grill to medium-high. 
2. Lightly coat salmon with oil. Grill to medium rare, 3 to 5 minutes per side. 
3. Remove from grill and rest for 5 minutes. 
4. To serve, spoon Polenta onto plates, making a well in center with back of spoon. Place salmon in well and top with Heirloom Cherry Tomato and Basil Vinaigrette