"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
- 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)
- 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.
Originally published as Salmon with Polenta in Taste of Home August/September 2008, p41
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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