2 cups water
2 cups milk
1 cup polenta
2 tablespoons lemon zest
2 tablespoons grated Parmesan
1 bunch fresh lemon thyme, picked
Olive oil, as needed
2 pounds wild Pacific king salmon
10 to 12 yellow pattypan squash, quartered
1 large green zucchini, diced
1 tablespoon minced shallots
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 shallot, minced
1/2 teaspoon fresh minced thyme
2 teaspoons sherry vinegar
1/4 cup demi-glace
1 tablespoon tomato concasse* (See Cook's Note)
*peeled and seeded tomatoes cut into small cubes **a ring mold or a non-rolled rim glass works great.
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