Salmon with thyme 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 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