• 
• Combine the salmon with the kale and onion powder.
  
• Add in the prepared polenta.
  
• Using a small scoop, scoop into balls. Place on a silpat or parchment paper-lined baking sheet.
• Bake at 425 for 15 minutes. Serve warm.
  
• Makes 44 truffles.

Polenta

• 
• In a large saucepot, bring the chicken stock and water to a simmer over medium-high heat.
• Add the cornmeal and reduce heat to low. Whisk continuously. For me, the mixture thickened after one minute, but you need to break down the meal pieces, so continue cooking and whisking.
• After 7 minutes, add the salt and cayenne.
• After 14 minutes, add the butter. Whisk until the butter melts. Then, remove it from the heat.
• Pour the mixture into a half sheet pan to cool. It will start to congeal. Next, work on the other ingredients.

Salmon

• 
• Spray the filets with cooking spray. Season each side with kosher salt, pepper and cornmeal. Bake at 375 degrees for 8 minutes. Let cool, then, shred with your fingers.

Kale

• Remove the kale leaves from the stalk. Place a bunch of leaves in a food processor and mince, until you have ¾ cups of chopped kale. Reserve ¼ cup fresh kale.
• Brown butter in a skillet over medium-high heat. Add ½ cup chopped kale. Sauté for 3 minutes, until the leaves lose their bitterness and begin to taste nuttier.