Salmon with Polenta

More popular than pasta in some areas of Italy, cornmeal-based polenta with tomato sauce gives salmon a Mediterranean feel.

from Reader's Digest | May 2009
Salmon with PolentaTaste of HomeSalmon with Polenta

Quick look

  • prep 20 min    cook 30 min
  • serves 6

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).

Nutritional Information(per serving)

  • Calories: 495
  • Fat: 23g
  • Saturated Fat: 4g
  • Cholesterol: 100mg
  • Sodium: 652mg
  • Carbs: 31g
  • Protein: 38g
  • Fiber: 5g

One serving equals 1 salmon fillet with 1/2 cup polenta and 2/3 cup sauce.

More Recipes