NZ Woman's Weekly

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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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