Salmon with thyme confit, crispy polenta and chopped tomatoes with basil and onion

Name: Salmon with thyme confit confit, crispy polenta and chopped tomatoes with basil and onion
Ingredients: 6 x 155 g filleted salmon pieces; 500 ml olive oil; 5 sprigs of fresh thyme; 6 pinches of salt; 6 grind of ground pepper; 200 g pre-cooked polenta; 80 ml Concentrato (Tomato Paste); 500 ml 2% milk; 500 ml water; 3 pinches of salt; 6 grind of ground pepper; 30 g pitted black olives; 4 tsp olive oil; 400 ml Polpa (Finely Chopped Tomatoes); 1 leaf white onion Garlic, thyme, bay; 3 pinches of salt; 6 grind of ground pepper; 4 tsp olive oil; sprig half a of basil

Made with Doppio Concentrato

Tomato Paste (Mutti Doppio Concentrato) is a great way to add rich flavour, colour and texture to dishes. Used for recipes that require long cooking times such as sauces and casseroles. 5,5 kg of tomatoes = 1 kg of Tomato Paste

1h (PASSIVE TIME: 1h)

Easy

Gluten-free, Healthy

Ingredients

6 x 155 g filleted salmon pieces
500 ml olive oil
5 sprigs of fresh thyme
6 pinches of salt
6 grind of ground pepper
200 g pre-cooked polenta
80 ml Concentrato (Tomato Paste)
500 ml 2% milk
500 ml water
3 pinches of salt
6 grind of ground pepper
30 g pitted black olives
4 tsp olive oil
400 ml Polpa (Finely Chopped Tomatoes)
1 leaf white onion Garlic, thyme, bay
3 pinches of salt
6 grind of ground pepper
4 tsp olive oil
sprig half a of basil

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Salmon with thyme confit, crispy polenta and chopped tomatoes with basil and onion: Method

For the fish

Pour the olive oil into a dish and heat to 175°F (80°C).
Season the salmon steaks with salt and pepper, then place in the oil with the thyme sprigs. Leave to sear over very low heat for about 15 minutes. The salmon should still be pink after cooking.
Cut the olives into rings. Bring the water and milk to a boil with the tomato paste, salt and pepper. Slowly pour the polenta in until it thickens. Then add the sliced olives. Pour the polenta, about 2 cm thick, onto a non-stick tray, then place in the fridge for 30 min.
Then upturn onto a board. Cut the cooled polenta into 7 cm squares. Drizzle olive oil in a non-stick pan and brown the polenta slices on each side.

For the sauce

Wash and chop the basil. Finely chop the onion, then sauté in a pan with a drizzle of olive oil and a pinch of salt. Add the chopped tomatoes, basil and herbs and cook until the sauce thickens. Season with salt and pepper.