Salmon With Polenta
Ready In: 1 hr 10 mins
Serves: 6
Ingredients
- 2 celery ribs, diced
- 1 medium onion, diced
- 2 tablespoons olive oil, divided
- 1 (28 ounce) can petite diced tomatoes with juice
- 1 (8 ounce) can tomato sauce
- 1⁄4 cup minced fresh parsley
- 1 teaspoon italian seasoning
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon pepper
- 3 cups water
- 1⁄2 teaspoon salt
- 1 cup polenta
- 1⁄4 cup all-purpose flour
- 6 salmon fillets (6 oz. each)
Directions
- In Dutch oven saute celery,onion and garlic in 1 tablespoon olive oil until tender, about 10 minutes.
- Add tomatoes, tomato sauce, parsley, Italian seasoning,thyme,basil and pepper.
- Cover and simmer 20 minutes, stirring occasionally.
- In large heavy sauce pan bring water and salt to a boil.
- Reduce heat to a gentle boil and slowly whisk in polenta.
- Cook and stir with wooden spoon 15 to 20 minutes or until polenta is thickened and pulls away cleanly from sides of pan.
- Place flour in a large shallow bowl or plate; coat salmon on both sides.
- In large skillet lightly brown salmon in remaining 1 tablespoon of oil.
- Transfer salmon to tomato mixture and cook, uncovered about 5 minutes or until salmon flakes easily with a fork.
- Serve salmon and sauce over polenta.
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