NZ Woman's Weekly

Recipe – Salmon fillets with tomato, wine & crispy basil leaves

Recipe – Salmon fillets with tomato, wine & crispy basil leaves
  • Meal Type

  • Servings


I serve this poached salmon on polenta and garnish with fried basil leaves for a crunchy texture.

This makes an easy dinner party main course and the salmon is guaranteed to be moist and flavourful!

  • 2 tbsp olive oil, plus ¼ cup for basil leaves
  • 1 clove garlic, crushed
  • 1 red onion, finely sliced
  • ¼ cup white wine
  • 1 tin diced tomatoes
  • 2-3 medium fresh tomatoes, chopped (or you could use another can of diced)
  • 2 tbsp tomato paste
  • Sea salt and cracked pepper to taste
  • 4 portions boneless, skinless salmon fillets
  • 600ml water
  • 125g instant polenta
  • 30g butter
  • Bunch basil leaves

1 Heat the oil in large frying pan and saute the garlic and onion for 3-4 minutes over a gentle heat until softened, but not coloured. Add the wine and simmer for 1 minute, then add the tomatoes (fresh/canned), the paste and season well. Simmer a further 5 minutes.

2 Add the salmon portions and lower the heat to gently poach the fish. Cook for 8-10 minutes until just starting to flake in the thickest part.

3 For polenta, bring water to the boil, then whisk constantly as you pour in the grains in a steady steam (this prevents lumps). Cook for 3-4 minutes until thickened and smooth. Add butter and season well. If the polenta gets too thick, add a few tbsp hot water.

4 Arrange a large spoonful of polenta on each plate and top with salmon. Spoon over extra sauce and top with crispy basil.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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