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Salmon With Polenta

the.instructor's picture
Ingredients
  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
  Pepper 1⁄2 Teaspoon
  Water 6 Cup (96 tbs)
  Cornmeal 2
  All purpose flour 1⁄4 Cup (4 tbs)
  Salmon fillets 12 Ounce (6 Pieces, 6 Ounce 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 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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Salmon
Interest: 
Healthy

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