Polenta Crusted Salmon With Tomato And Olive Vinaigrette

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 4 (150 g) salmon fillets, skinned and boned
• 2 tablespoons finely chopped fresh parsley
• 2 -3 garlic cloves, very finely chopped
• 100 g polenta or 100 g fine semolina
• 1 -2 large egg
• 4 tablespoons olive oil
• salt & freshly ground black pepper
• 225 g tomatoes, skinned, de-seeded and chopped small
• 75 g pitted black olives, chopped small
• 1 garlic clove, crushed
• 1 teaspoon whole grain mustard
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 110 ml olive oil
• 1 tablespoon chopped fresh parsley
• salt & freshly ground black pepper

Recipe

• 1 to make the vinaigrette, in a bowl add the crushed garlic, mustard, vinegar, lemon juice, olive oil and a good seasoning of salt and black pepper, and whisk thoroughly.
• 2 half an hour before serving, add the tomatoes, olives and chopped parsley.
• 3 for the crust, just combine chopped parsley, garlic and polenta or semolina on a plate, season with salt and pepper and give it a good mix.
• 4 beat the eggs in a shallow dish.
• 5 wipe dry the the salmon fillets with kitchen paper.
• 6 dip the fillets first in the egg and then coat them with the polenta mixture, pressing it on well.
• 7 in a very large frying pan, heat the oil over a high heat.
• 8 when hot add the fish, then turn the heat down to medium and cook the fish for about 3-4 minutes on each side, depending on the thickness of the fish fillets.
• 9 drain on absorbent kitchen paper.
• 10 to serve, spoon a small portion of vinaigrette onto a plate and place the fillet on top and serve the rest of the vinaigrette separately.