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Fresh, summery, and comforting all at the same time, this dish is a colorful feast for your eyes. Spice-rubbed salmon is served on top of creamy, cheesy polenta with a smoky-sweet grilled corn and peach salsa. Vijay, Recipe Hunter

Vijay Nathan, NoshOnIt Recipe Hunter and Chef

THE RECIPE

Blackened Salmon with Cheesy Polenta and Peach Salsa

Fresh, spicy, and satisfying in a comforting summer supper

If we eat with our eyes first, then this dish is certainly a feast. In an nod to Cajun cuisine but with her own fresh twist, Tieghan creates this summer meal complete with bold flavors and a double dose of corn. As the base, she makes a creamy polenta (made from cornmeal) with sharp cheddar cheese mixed in for an indulgent, satisfying, and naturally gluten-free foundation. The true star of the show, though, is the blackened salmon, named for the caramelized color that comes from searing the sweet and savory spice-rubbed fish. To complete the dish, Tieghan creates a salsa out of smoky grilled corn, sweet summer peaches, and fresh basil. Together, the polenta, salmon, and salsa create a multi-sensory meal that’s satisfying and bursting with flavor even on a hot summer night.

THE CHEF

Tieghan Gerard

Recipe Developer, Wannabe Food Photographer, Blogger

Tieghan Gerard from Half Baked Harvest

The greatest part about cooking is seeing people's reactions to food. When they love something I've made it's the best feeling! I love to make healthy foods with tons of veggies, but I am not afraid of some butter either!

There’s really no other word to describe Tieghan other than inspiring. She began cooking at the age of 15, just before her sister was born. Soon, Tieghan took on the challenge of making all of the meals for her family and keeping the fridge and pantry well-stocked. Inspired by other food blogs since the age of 13, Tieghan finally decided to turn her passion and responsibilities at home into a blog of her own, Half Baked Harvest, where she shares her adventures in the kitchen feeding 9 (that’s right, 9) hungry mouths. Through creative sweet and savory recipes, the “Harvest” in Tieghan’s blog name represents her love of wholesome ingredients and food made from scratch. If she’s this talented at such a young age, we can’t wait to see what she’ll do next.

Head over to Half Baked Harvest and say hello to Tieghan on Twitter, Facebook, and Pinterest.

THE TIP

What to Do with Leftover Corn Cobs

Corn cobs are actually loaded with sweet corn-y flavor. It turns out that these cobs are better destined for the soup pot than the trash can.

Read the full tip >