Salmon with thyme confit, crispy polenta and tomatoes

Salmon with thyme confit, crispy polenta and tomatoes

Made with Double Concentrated Tomato Paste

When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.

cooking sketch 60 min (COOK TIME: 60 min)

cooking sketch Easy

Ingredients

Salmon

  • 6 x 5.5 oz salmon pieces (filleted)
  • 2 cups extra virgin olive oil
  • 5 sprigs fresh thyme
  • 6 pinches salt
  • 6 grind of ground pepper

Polenta

  • 4 tsp extra virgin olive oil
  • 7 oz polenta (pre-cooked)
  • 5.5 tbsp Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
  • 2 cups 2% milk
  • 2 cups water
  • 3 pinches of salt
  • 6 grind of ground pepper
  • 1 oz black olives (pitted)

Sauce

  • 4 tsp extra virgin olive oil
  • 14 oz Mutti® Crushed Tomatoes (Polpa)
  • 1 bay leaf
  • white onion
  • garlic
  • thyme
  • 3 pinches of salt
  • 6 grind of ground pepper
  • half a sprig of basil

Chef’s Tip: You can also cook the salmon in the oven at 400°F for 8 min.

We also recommend this baked salmon with tomato sauce recipe

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Method

Salmon

  1. Pour the olive oil into a dish and heat to 175°F .
  2. 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.

Polenta

  1. Cut the olives into rings. Bring the water and milk to a boil with the Mutti® Double Concentrated Tomato Paste (Doppio Concentrato), 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.
  2. 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.

Sauce

  1. 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 Mutti®Crushed Tomatoes (Polpa), basil and herbs and cook until the sauce thickens. Season with salt and pepper.
  2. Place a piece of crispy polenta in the centre of the plate and prepare the salmon fillet confit above. Finish with a spoonful of chopped tomatoes.

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Also made with: Double Concentrated Tomato Paste


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