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SALMON CORN CAKES6 oz. Salmon(chopped in cubes)
1 tsp. Dill
1/2 c. Mayonnaise
2 Eggs
1/2 Jumbo Red Onion
1 c. Red Pepper
3/4 c. Corn
1 1/2 c. Japanese Bread Crumbs (Panko)
1 tsp. Salt
1/4 tsp. Black Pepper
1 c. All Purpose Flour

Cut fresh salmon into 1/2 inch cubes, reserve.  finely chop red onion and red pepper.  In large mixing bowl combine dill, mayo, eggs, onion mixture, corn, bread crumbs, salt and pepper. Do not over process.  Make 2 oz. ball of mixture and flatten to make cakes.  Set up a three part breading procedure which begins with the all purpose flour, moving to beaten eggs for egg wash and then finish with additional panko bread crumbs seasoned with salt and pepper.  Heat 1/2 inch of vegetable oil to 300 degrees. Carefully place cakes into pan and fry for 1 1/2 to 2 minutes on each side until golden brown. Serve immediately with tartar sauce or any sauce of your choice.






Our Salmon"Tamale" is made up three different componets, the Corn Relish, Jalapeno Cheese Grits and Salmon. The Corn Relish should be prepared and ready prior to assembling the Tamale.  


2 Oz. Sweet Butter
2 Medium Onions (minced)
4 Medium Red Peppers (diced)
1 Cup Jalapenos (seeded and chopped)
5 Lbs. Fresh Corn
1 Cup Apple Smoked Bacon (rendered)
1 Tbsp. Salt
1 tsp. Fresh Ground Pepper 

In large pan, add butter and onions, saute for 5 minutes. Add red bell pepper and continue to saute until onions are transparent. Add jalapeno and corn, cook until hot. Add bacon, salt and pepper. Spread on sheet pan and refrigerate until cool. Sore in container in refrigerator. 


4 - 6 Oz. Salmon Filets
Sprig of Cilantro

Season filets with salt and pepper and sear in hot skillet on both sides.  Place the salmon in a tamale corn husk on top of some Corn Relish and finish in oven.  Remove from oven, serve hot with Jalapeno Cheese Grits. Garnish with a sprig of Cilantro.


3 Sides of Salmon
3/4 Cup Thyme (chopped)
3/4 Cup Basis (chopped)
3 oz. Passion Fruit Tea (long leaf)
Zest from 3 whole Oranges
Zest from 3 whole Lemons

Cut 3 inch by 1 1/2 inch long oval shapped patches of salmon skin off the back. Spread out apron to work on. spread out mixture of salt and sugar on apron where the salmon is to be prepared. Lay salmon on top of salt and sugar, spread salt and sugar on top of salmon along with herbs. Wrap salmon tightly in apron. Press with weights and refrigerator for 3 days. Dry off salmon. 

2 Lbs. Loin Pork Roast or Pork Shoulder Roast
1 tsp. Oregano
1 tsp. Thyme
3 Tbsp. Chili Powder
1 tsp. Cumin 
1/2 tsp. Tabasco 
3 tsps. Salt
3 Garlic Cloves (pressed)
3 c. dried Pinto Beans
1 med. Yellow Onion (chopped)
1 can Rotel Tomatoes

Combine all ingredients in a large crock pot liner. Add enough water to come within a half inch of top. Cook on LOW until beans are tender, approximately 8 hours. Serve with any or all of these toppings: sour cream, chopped onion, grated jack or cheddar cheese, avocado slices, pico de gallo, chopped japapeno peppers, fried tortilla chips. 
Serves: 8



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Polo Grill
2038 Utica Square
Tulsa, OK 74114