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Salmon with Polenta Recipe

Photo by: Taste of Home Salmon with Polenta Recipe

"My husband was of Italian-Swiss descent, and one of his favorite dishes was salmon or bass with tomato sauce served over polenta. I still prepare this recipe for my son and his family." —Rena Pilotti Ripon, California

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Salmon with Polenta Recipe

Prep: 20 min. + simmering Cook: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

2 celery ribs, chopped
1 medium onion, chopped
2 tablespoons olive oil, divided
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/4 cup minced fresh parsley
1-1/2 teaspoons salt, divided
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon pepper
6 cups water
2 cups cornmeal
1/4 cup all-purpose flour
6 salmon fillets (6 ounces each)

Directions

In a Dutch oven, saute celery and onion in 1 tablespoon oil until tender. Add the tomatoes, tomato sauce, parsley, 1/2 teaspoon salt, Italian seasoning, thyme, basil and pepper. Cover and simmer for 1 hour, stirring occasionally.
In a large heavy saucepan, bring water and remaining salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan.
Place flour in a large shallow bowl; coat salmon on both sides. In a large skillet, brown salmon in remaining oil. Transfer salmon to tomato mixture; cook, uncovered, for 3-5 minutes or until fish flakes easily with a fork. Serve salmon and sauce with polenta. Yield: 6 servings.

Nutritional Facts 1 salmon fillet with 1 cup polenta and 2/3 cup sauce equals 583 calories, 24 g fat (4 g saturated fat), 100 mg cholesterol, 1,068 mg sodium, 50 g carbohydrate, 7 g fiber, 40 g protein.

Originally published as Salmon with Polenta in Taste of Home August/September 2008, p41

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