"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
Taste of Home
Salmon with Polenta
Taste of Home
Salmon with Polenta
Prep Time
20 min
Cook Time
25 min
Yield
6 servings
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 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, until fish just begins to flake with a fork, 3-5 minutes. Serve salmon and sauce with polenta.
Nutrition Facts
1 serving: 583 calories, 24g fat (4g saturated fat), 100mg cholesterol, 1068mg sodium, 50g carbohydrate (7g sugars, 7g fiber), 40g protein.