GRILLED SALMON AND POLENTA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Toss the tomatoes with 1 tablespoon olive oil, the garlic, 3/4 teaspoon salt and a few grinds of pepper on a large piece of foil. Add the thyme sprigs and bring up the edges of the foil slightly. Pour in the wine and fold the edges together to form a packet; set aside.
- Brush both sides of the polenta rounds with the remaining 1 tablespoon olive oil; season with salt and pepper. Season the salmon with the chopped thyme, salt and pepper.
- Oil the grill grates. Grill the foil packet until the tomatoes are soft, 10 to 12 minutes. Meanwhile, grill the polenta and the salmon skin-side down, 3 to 4 minutes; flip and grill until well marked and the salmon is just cooked through, 3 to 4 more minutes.
- Divide the salmon and polenta among plates. Spoon the tomatoes and juices over the top. Sprinkle with the chives.
GRILLED SALMON AND POLENTA WITH FENNEL SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
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
SALMON WITH POLENTA
"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
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.
SALMON WITH POLENTA
I found this recipe in the back of a May 2009 issue of Reader's Digest and made it for dinner last night and it was wonderful! The polenta and tomato sauce give the salmon a definite Mediterrean feel.I didn't have any Italian seasoning, so I substituted 1/2 t. of dried oregano instead.I served it with a side of steamed asparagus and a nice pinot grigio.
Provided by Leslie in Texas
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In Dutch oven saute celery,onion and garlic in 1 tablespoon olive oil until tender, about 10 minutes.
- Add tomatoes, tomato sauce, parsley, Italian seasoning,thyme,basil and pepper.
- Cover and simmer 20 minutes, stirring occasionally.
- In large heavy sauce pan bring water and salt to a boil.
- Reduce heat to a gentle boil and slowly whisk in polenta.
- Cook and stir with wooden spoon 15 to 20 minutes or until polenta is thickened and pulls away cleanly from sides of pan.
- Place flour in a large shallow bowl or plate; coat salmon on both sides.
- In large skillet lightly brown salmon in remaining 1 tablespoon of oil.
- Transfer salmon to tomato mixture and cook, uncovered about 5 minutes or until salmon flakes easily with a fork.
- Serve salmon and sauce over polenta.
Nutrition Facts : Calories 559.2, Fat 16.6, SaturatedFat 2.6, Cholesterol 165.4, Sodium 916, Carbohydrate 33.4, Fiber 4.7, Sugar 7.7, Protein 67.5
ALDER ROASTED SALMON WITH ROSEMARY POLENTA AND WILD MUSHROOM-PEARL ONION RAGOUT
Steps:
- Polenta:
- In a heavy bottomed saucepan, melt butter over medium-high heat. Add garlic, shallots, rosemary, and red pepper and saute until vegetables are tender. Add all liquid and bring to a boil. Slowly pour in polenta, whisking constantly. Continue to stir for about 3 to 5 minutes and then add Parmesan and parsley and season, to taste, with salt and pepper. Pour onto a half-sheet pan and cool. (You can make the polenta the day before and store in refrigerator.)
- Cut cooled polenta into 4 by 4-inch squares and then cut each in half to make triangles. When ready to prepare salmon, lightly oil a flat grill or grill pan; when hot, place polenta triangles in pan and brown on both sides, in batches as needed.
- Ragout:
- Heat olive oil in a large skillet and add garlic and onions. Saute until golden brown, then add mushrooms and saute until tender. Deglaze with white wine. Reduce until little liquid remains and then stir in 2 tablespoons cold butter. Season, to taste, with salt and pepper. Keep warm until ready to serve.
- Salmon:
- Heat a grill or grill pan. Lightly oil the salmon fillets and season with salt and pepper. Place on grill, skin side up, and cook for 3 to 4 minutes. Flip over and cook for 3 to 4 more minutes. Remove from grill and serve promptly with a portion of the ragout and 2 polenta triangles per person.
More about "salmon with polenta recipes"
SALMON WITH POLENTA AND WARM TOMATO VINAIGRETTE RECIPE
From myrecipes.com
5/5 (12)Calories 485 per servingServings 4
- 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.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl 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.
SALMON WITH POLENTA AND WARM TOMATO VINAIGRETTE
From themom100.com
29 BEST POLENTA RECIPES | COOKING LIGHT
From cookinglight.com
PAN SALMON & POLENTA - GLOBAL KITCHEN TRAVELS
From globalkitchentravels.com
HERB CRUSTED SALMON WITH GOAT CHEESE POLENTA - THE …
From thecookierookie.com
CRISPY SKIN SALMON WITH POLENTA AND LEMON DRESSING - REGALSALMON
From regalsalmon.com
3.5/5 (14)Servings 4
SALMON AND POLENTA FISH CAKES | DINNER RECIPES | GOODTO
From goodto.com
SALMON FILLETS WITH POLENTA FRITTERS | ALLRECIPES.COOKING
From allrecipes.cooking
SALMON WITH THYME CONFIT, CRISPY POLENTA AND TOMATOES RECIPE
From mutti-parma.com
SALMON WITH POLENTA RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
OCTOPUS RAGù WITH SOFT POLENTA RECIPE - BBC FOOD
From bbc.co.uk
BEST CAPRESE CHICKEN AND POLENTA RECIPE - HOW TO MAKE CAPRESE …
From delish.com
SALMON AND POLENTA: A PERFECT PAIRING – EURO FOOD SEATTLE
From eurofoodseattle.com
SALMON WITH POLENTA RECIPE - EASY RECIPES
From recipegoulash.cc
SALMON WITH POLENTA RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
TRADITIONAL ITALIAN CHRISTMAS FOOD IN ITALY (40+ RECIPES)
From cucinabyelena.com
SPICY MAPLE GLAZED SALMON OVER POLENTA - 5 POINTS | LAALOOSH
From laaloosh.com
You'll also love