Directions:
- In a Dutch oven, saute celery and onion in 1 tablespoon oil until tender. Add the tomatoes, tomato sauce, parsley, 1/2 teaspoon salt, Italian seasoning, thyme, basil and pepper. Cover and simmer for 1 hour, stirring occasionally.
- In a large heavy saucepan, bring water and remaining salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan.
- Place flour in a large shallow bowl; coat salmon on both sides. In a large skillet, brown salmon in remaining oil. Transfer salmon to tomato mixture; cook, uncovered, for 3-5 minutes or until fish flakes easily with a fork. Serve salmon and sauce with polenta. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 683.43 Kcal (2861 kJ) | ||
| Calories from fat | 171.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.05g | 29% | |
|---|---|---|---|
| Cholesterol | 146.28mg | 49% | |
| Sodium | 936.23mg | 39% | |
| Potassium | 1407.5mg | 30% | |
| Total Carbs | 51.17g | 17% | |
| Sugars | 2.21g | 9% | |
| Dietary Fiber | 3.96g | 16% | |
| Protein | 71.97g | 144% | |
| Vitamin C | 6.3mg | 10% | |
| Iron | 1.6mg | 9% | |
| Calcium | 70.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 100.01 Kcal (419 kJ) | ||
| Calories from fat | 25.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.79g | 29% | |
|---|---|---|---|
| Cholesterol | 21.41mg | 49% | |
| Sodium | 137mg | 39% | |
| Potassium | 205.97mg | 30% | |
| Total Carbs | 7.49g | 17% | |
| Sugars | 0.32g | 9% | |
| Dietary Fiber | 0.58g | 16% | |
| Protein | 10.53g | 144% | |
| Vitamin C | 0.9mg | 10% | |
| Iron | 0.2mg | 9% | |
| Calcium | 10.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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