Salmon with Polenta Recipe
- 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)
- 1. 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.
- 2. 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.
- 3. 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.
1 each: 583 calories, 24g fat (4g saturated fat), 100mg cholesterol, 1068mg sodium, 50g carbohydrate (7g sugars, 7g fiber), 40g protein.
Reviews for Salmon with Polenta
"Very tasty. I made half the amount of Polenta and only two salmon pieces, because there are only two of us. The sauce didn't make all that much, maybe it wasn't supposed to, but for 6 people, I sure would have wanted more sauce. Maybe I had a cup leftover, if that much. So that is why I only gave it four stars."
"Excellent recipe. My children even loved it. The balance of flavors was great."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.