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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My husband was of Italian-Swiss descent, and one of his favorite dishes was salmon or bass with tomato sauce served over polenta. I still prepare this recipe for my son and his family. âRena Pilotti Ripon, California Ingredients:
2 celery ribs, chopped |
1 medium onion, chopped |
2 tablespoons olive oil, divided |
1 can (28 ounces) diced tomatoes, undrained |
1 can (8 ounces) tomato sauce |
1/4 cup minced fresh parsley |
1-1/2 teaspoons salt, divided |
1 teaspoon italian seasoning |
1/2 teaspoon dried thyme |
1/2 teaspoon dried basil |
1/2 teaspoon pepper |
6 cups water |
2 cups cornmeal |
1/4 cup king arthur unbleached all-purpose flour |
6 salmon fillets (6 ounces each) |
Directions:
1. 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.
2. 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.
3. 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.
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