Polenta Crusted Salmon With Tomato and Olive Vinaigrette

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 38mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement