Salmon with Polenta Recipe

4.5 2 2
Salmon with Polenta Recipe
Salmon with Polenta Recipe photo by Taste of Home
Publisher Photo

Salmon with Polenta Recipe

Read Reviews
4.5 2 2
Publisher Photo
"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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + simmering Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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

Nutritional Facts

1 each: 583 calories, 24g fat (4g saturated fat), 100mg cholesterol, 1068mg sodium, 50g carbohydrate (7g sugars, 7g fiber), 40g protein.

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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSalmon with Polenta

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
bdieges User ID: 3064751 107434
Reviewed Aug. 4, 2012

"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."

MY REVIEW
admiller User ID: 5217039 173488
Reviewed Feb. 3, 2011

"Excellent recipe. My children even loved it. The balance of flavors was great."

Loading Image