Cajun Tamari Salmon with Coconut Grits, Charred Corn and Pineapple

Cooking instructions

1. Pat the salmon dry and rub with Cajun seasoning.
2. Bring the vegetable stock to a simmer and whisk in the polenta. Cook, stirring, until thick.
3. Stir the light coconut milk into the polenta and keep warm over low heat. Add a splash of vegetable stock if needed to reach a creamy consistency.
4. Stir the lime zest and lime juice into the coconut polenta. Season lightly with salt.
5. Heat the olive oil in a skillet over medium-high heat. Add the salmon skin-side down if using skin-on salmon and cook without moving for about 4 minutes.
6. Flip the salmon and cook for another 2-4 minutes, depending on thickness and desired doneness.
7. Add the tamari during the final 30-60 seconds of cooking and turn the salmon briefly to coat it in the glaze. Remove the salmon and let it rest for 2 minutes.
8. Add the corn and pineapple cubes to the same skillet. Cook over high heat for 2-3 minutes until lightly charred and caramelized, scraping up the browned Cajun and tamari bits.
9. Spoon the coconut-lime polenta onto the plate, place the salmon over the polenta, and arrange the charred corn and pineapple around the salmon.