Method:
1 Place stock and 1 cup of water in a large saucepan and bring to the boil over medium heat.  Gradually add polenta, whisking continuously, reduce heat to low and stir regularly for 10 minutes.  Add cream, butter and parmesan cheese and stir to combine.  Season with salt and pepper.
2 Heat oil in a frying pan over medium-high heat, cook salmon, skin side down, for 3-4 minutes until golden, turn and cook a further 1 minute  each side for medium or until cooked to your liking. 
3 Combine capers, parsley, lemon juice, garlic, oil and pepper in a bowl and season to taste.
4 Spoon polenta onto a plate, top with seared salmon and spoon over salsa verde, serve.