Salmon fillets with tomato, wine and crispy basil leaves
I serve this poached salmon on polenta and garnish with fried basil leaves for a crunchy texture.
|2 Tbsp||Olive oil|
|¼ cup||Basil leaves|
|1 clove||Crushed garlic|
|1||Red onion, finely sliced|
|¼ cup||White wine|
|1 can||Diced tomato|
|2||Tomatoes, chopped (or you could use another can of diced)|
|2 Tbsp||Tomato paste|
|1 to taste||Sea salt and cracked black pepper|
|125 g||Polenta, instant|
|4 pieces||Boneless salmon fillets|
|1 bunch||Basil leaves|
- Heat the oil in large frying pan and saute the garlic and onion for 3-4 minutes over a gentle heat until softened, but not coloured.
- Add the wine and simmer for 1 minute, then add the tomatoes (fresh/canned), the paste and season well. Simmer a further 5 minutes.
- Add the salmon portions and lower the heat to gently poach the fish.
- Cook for 8-10 minutes until just starting to flake in the thickest part.
- For polenta, bring water to the boil, then whisk constantly as you pour in the grains in a steady steam (this prevents lumps).
- Cook for 3-4 minutes until thickened and smooth. Add butter and season well. If the polenta gets too thick, add a few tbsp hot water.
- Arrange a large spoonful of polenta on each plate and top with salmon.
- Spoon over extra sauce and top with crispy basil.