Salmon with Polenta

Taste of HomeSalmon with Polenta

Ingredients

• 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)

How to make it  50 minutes



• 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).

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