Last week I found my section of the freezer was completely full with meats, vegetables and fruit we’d dumpstered over the past few months. I decided to make more of an effort to use that stuff before it started to piss off my roommates (who don’t usually have any food in the freezer, but that doesn’t mean they don’t deserve access to the space), and to start with the salmon.

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The polenta was garlic and herb flavored, so I started by pan-frying a clove of garlic and some capers (the only non-dumpstered ingredients in this one aside from my home-grown basil) and then added the sliced polenta, topped with some chopped basil. Once this was cooked on one side I added a sliced and seeded lemon and a drained jar of marinated artichoke hearts, salt, and pepper.

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When lightly browned on the other side, I removed the polenta, pushed the lemon and artichoke to one side, added some olive oil and cooked the salmon on both sides until done, about 5-6 minutes per side, then let it rest for a few minutes.

Served with more fresh basil on top.