Salmon With Polenta And Warm Tomato Vinaigrette Recipes

SALMON WITH POLENTA AND WARM TOMATO VINAIGRETTE

Steps:

• Preheat the oven to 450°F. In a heavy Dutch oven or large (4-quart) saucepan bring the broth and milk to a simmer over medium-high heat.
• Reduce the heat, sprinkle in the polenta, whisking all the while, and keep adjusting the heat so that the mixture stays at a gentle simmer. Season with salt and pepper. Continue to simmer and whisk semi-frequently until the mixture has thickened and become creamy, about 20 minutes.
• While the polenta is cooking, heat 2 tablespoons of the oil in a large skillet, preferably nonstick, over medium heat. Add the shallot and sauté for 2 minutes, then add the tomatoes and oregano and sauté for another 4 minutes or so, until the tomatoes have collapsed slightly. Transfer the tomatoes to a bowl, stir in the vinegar, and tent with foil to keep warm.
• Return the pan to medium high heat and heat the remaining tablespoon of oil. Season the salmon with salt and pepper. Place the salmon skin side down (if applicable) in the hot pan and sear for 4 minutes. Transfer the pan to the oven and roast the fish for about 5 minutes, until cooked to your liking.
• Meanwhile, when the polenta has finished cooking, remove it from the heat and whisk in the Parmesan and the butter. Taste and add pepper and additional salt, if needed. Divide the polenta among 4 plates. Use a metal spatula to transfer the salmon filets on top of the polenta, and spoon over some of the tomato vinaigrette. Serve hot.

SALMON WITH POLENTA AND WARM TOMATO VINAIGRETTE

Steps:

• Bring 3 1/2 cups water and 1/4 teaspoon salt to a boil in a saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low; cook 12 minutes, stirring occasionally.
• Combine tomatoes, onion, 1 tablespoons oil, vinegar, and capers.
• Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl or broth to coat. Sprinkle fish with 1/4 teaspoon salt and pepper. Cook, skin side down, 7 minutes; turn over, and cook 1 minute. Remove from pan. Add tomato mixture to pan, reduce heat to low, and cook 2 minutes. Spoon 3/4 cup polenta into each of 4 shallow bowls. Top each serving with 1 fillet and 1/2 cup tomato mixture. Sprinkle with parsley.
• Calories 485.
• Fat 20.2g.
• Satfat 3.4g.
• Monofat 10.6g.
• Polyfat 4.4g.
• Protein 40.1g.
• Carbohydrate 32.1g.

POLENTA CRUSTED SALMON WITH TOMATO AND OLIVE VINAIGRETTE

Steps:

• To make the vinaigrette, in a bowl add the crushed garlic, mustard, vinegar, lemon juice, olive oil and a good seasoning of salt and black pepper, and whisk thoroughly.
• Half an hour before serving, add the tomatoes, olives and chopped parsley.
• For the crust, just combine chopped parsley, garlic and polenta or semolina on a plate, season with salt and pepper and give it a good mix.
• Beat the eggs in a shallow dish.
• Wipe dry the the salmon fillets with kitchen paper.
• Dip the fillets first in the egg and then coat them with the polenta mixture, pressing it on well.
• In a very large frying pan, heat the oil over a high heat.
• When hot add the fish, then turn the heat down to medium and cook the fish for about 3-4 minutes on each side, depending on the thickness of the fish fillets.
• Drain on absorbent kitchen paper.
• To serve, spoon a small portion of vinaigrette onto a plate and place the fillet on top and serve the rest of the vinaigrette separately.