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.