Polenta Crusted Salmon With Tomato and Olive Vinaigrette
- Reviews 1
Ready In: 38 mins
Serves: 2-4
Ingredients
- 4 (150 g) salmon fillets, skinned and boned
- 2 tablespoons finely chopped fresh parsley
- 2 -3 garlic cloves, very finely chopped
- 100 g polenta or 100 g fine semolina
- 1 -2 large egg
- 4 tablespoons olive oil
- salt & freshly ground black pepper
For the tomato and olive vinaigrette
- 225 g tomatoes, skinned, de-seeded and chopped small
- 75 g pitted black olives, chopped small
- 1 garlic clove, crushed
- 1 teaspoon whole grain mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 110 ml olive oil
- 1 tablespoon chopped fresh parsley
- salt & freshly ground black pepper
Directions
- To make the vinaigrette, in a bowl add the crushed garlic, mustard, vinegar, lemon juice, olive oil and a good seasoning of salt and black pepper, and whisk thoroughly.
- Half an hour before serving, add the tomatoes, olives and chopped parsley.
- For the crust, just combine chopped parsley, garlic and polenta or semolina on a plate, season with salt and pepper and give it a good mix.
- Beat the eggs in a shallow dish.
- Wipe dry the the salmon fillets with kitchen paper.
- Dip the fillets first in the egg and then coat them with the polenta mixture, pressing it on well.
- In a very large frying pan, heat the oil over a high heat.
- When hot add the fish, then turn the heat down to medium and cook the fish for about 3-4 minutes on each side, depending on the thickness of the fish fillets.
- Drain on absorbent kitchen paper.
- To serve, spoon a small portion of vinaigrette onto a plate and place the fillet on top and serve the rest of the vinaigrette separately.
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