Salmon with thyme confit, crispy polenta and chopped tomatoes with basil and onion
Made with Tomato Puree
The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.
Easy
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
Mutti 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
Mutti Finely Chopped Tomatoes
-
1
leaf
white onion Garlic, thyme, bay
-
3
pinches
of salt
-
6
grind of ground pepper
-
4
tsp
olive oil
-
half a sprig of basil
Chef’s Tip:
You can also cook the salmon in the oven at 400°F (200°C) for 8 min.
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Chef’s Tip:
You can also cook the salmon in the oven at 400°F (200°C) for 8 min.
