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Cook: 30 minutes
You Will Need
2 celery ribs, chopped
1 medium onion, chopped
2 tbs. olive oil, divided
1 can (28 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1/4 cup minced fresh parsley
1 tsp. Italian seasoning
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. pepper
3 cups water
1/2 tsp. salt
1 cup cornmeal
1/4 cup all-purpose flour
6 salmon fillets (6 oz. each)
What to Do
1. In Dutch oven, sauté celery and onion in 1 tbs. oil until tender. Add tomatoes, tomato sauce, parsley, Italian seasoning, thyme, basil, and pepper. Cover and simmer 15 to 20 minutes, stirring occasionally.
2. In large, heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with wooden spoon 15 to 20 minutes or until polenta is thickened and pulls away cleanly from sides of pan.
3. Place flour in large, shallow bowl; coat salmon on both sides. In large skillet, brown salmon in remaining oil. Transfer salmon to tomato mixture; cook, uncovered, 3 to 5 minutes or until fish flakes easily with a fork. Serve salmon and sauce with polenta.
Yield: 6 servings ($2.63 per serving)
Nutrition Facts: 1 salmon fillet with 1/2 cup polenta and 2/3 cup sauce equals 495 calories, 23 g fat (4 g saturated fat), 100 mg cholesterol, 652 mg sodium, 31 g carbohydrate, 5 g fiber, 38 g protein.
-- R. P., Ripon, California
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