Grilled Salmon And Polenta Food

SALMON WITH POLENTA

Salmon with Polenta image

"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." -Rena Pilotti Ripon, California

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

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 all-purpose flour
6 salmon fillets (6 ounces each)

Steps:

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, until fish just begins to flake with a fork, 3-5 minutes. Serve salmon and sauce with polenta.

Nutrition Facts : Calories 583 calories, Fat 24g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 1068mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 7g fiber), Protein 40g protein.

GRILLED SALMON AND POLENTA WITH FENNEL SALAD

Grilled Salmon and Polenta with Fennel Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 lemons (1 juiced, 2 halved)
1 teaspoon dijon mustard
2 tablespoons extra-virgin olive oil, plus more for brushing
1 pint grape or cherry tomatoes, halved
1 bulb fennel, trimmed, cored and very thinly sliced, plus 1/4 cup chopped fronds
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets (preferably wild)
1 teaspoon ground fennel seeds
1 14-ounce tube prepared polenta, sliced into 8 rounds
1 cup torn fresh basil

Steps:

Whisk the lemon juice and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the tomatoes and sliced fennel and toss. Season with salt and pepper; set aside.
Preheat a grill to medium high and brush the grates with olive oil. Season the salmon on both sides with the ground fennel, salt and pepper. Brush the polenta rounds with olive oil. Grill the salmon and polenta until well marked and the salmon is just cooked through, 3 to 4 minutes per side. Meanwhile, grill the lemon halves cut-side down until marked, about 3 minutes.
Add the fennel fronds and basil to the fennel salad; toss. Serve the salmon with the polenta, fennel salad and grilled lemons.

Nutrition Facts : Calories 410 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 450 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 37 grams

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