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Salmon with Polenta

Salmon with Polenta
"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
6 ServingsPrep: 20 min. + simmering Cook: 25 min.

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
© Taste of Home 2013

2 of 2

Salmon with Polenta (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013