Polenta Crusted Salmon With Tomato And Olive Vinaig

Name: Polenta Crusted Salmon With Tomato And Olive Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (150 g) salmon fillets, skinned and boned; 2 tablespoons finely chopped fresh parsley; 2 -3 garlic cloves, very finely chopped; 100 g polenta or 100 g fine semolina; 1 -2 large egg; 4 tablespoons olive oil; salt & freshly ground black pepper; For the tomato and olive vinaigrette; 225 g tomatoes, skinned, de-seeded and chopped small; 75 g pitted black olives, chopped small; 1 garlic clove, crushed; 1 teaspoon whole grain mustard; 1 tablespoon balsamic vinegar; 1 tablespoon lemon juice; 110 ml olive oil; 1 tablespoon chopped fresh parsley; salt & freshly ground black pepper

Servings: persons

4 (150 g) salmon fillets, skinned and boned
2 tablespoons finely chopped fresh parsley
2 -3 garlic cloves, very finely chopped
100 g polenta or 100 g fine semolina
1 -2 large egg
4 tablespoons olive oil
salt & freshly ground black pepper
For the tomato and olive vinaigrette
225 g tomatoes, skinned, de-seeded and chopped small
75 g pitted black olives, chopped small
1 garlic clove, crushed
1 teaspoon whole grain mustard
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
110 ml olive oil
1 tablespoon chopped fresh parsley
salt & freshly ground black pepper

1
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.
2
Half an hour before serving, add the tomatoes, olives and chopped parsley.
3
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.
4
Beat the eggs in a shallow dish.
5
Wipe dry the the salmon fillets with kitchen paper.
6
Dip the fillets first in the egg and then coat them with the polenta mixture, pressing it on well.
7
In a very large frying pan, heat the oil over a high heat.
8
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.
9
Drain on absorbent kitchen paper.
10
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.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 (150 g) salmon fillets, skinned and boned, 2 tablespoons finely chopped fresh parsley, 2 -3 garlic cloves, very finely chopped, 100 g polenta or 100 g fine semolina, and more.

Yes, Polenta Crusted Salmon With Tomato And Olive Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Polenta Crusted Salmon With Tomato And Olive Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions