Salmon With Polenta
|Celery ribs||2 , chopped|
|Onion||1 Medium, chopped|
|Olive oil||2 Tablespoon, divided|
|Canned diced tomatoes||28 Ounce, undrained (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon, divided|
|Italian seasoning||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Water||6 Cup (96 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Salmon fillets||12 Ounce (6 Pieces, 6 Ounce 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 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 the salmon on both sides.
In a large skillet, brown the salmon in remaining oil.
Transfer salmon to the tomato mixture; cook, uncovered, for 3-5 minutes or until the fish flakes easily with a fork.