Salmon fillets with polenta fritters
Discover a delightful recipe for salmon fillets paired with crispy polenta fritters, enhanced with fresh herbs like chives and parsley. This savory dish features perfectly cooked salmon accompanied by polenta that's pan-fried to golden perfection. Ideal for a balanced, flavorful meal that’s easy to prepare and sure to impress.
- 15 Mar 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
Salmon fillets with polenta fritters create a delightful and nutritious meal that's perfect for any occasion. This recipe combines the rich flavor of salmon with the crispy texture of polenta fritters, complemented by a refreshing side of lettuce. With a blend of herbs and garlic, this dish is both aromatic and delectable.
Ingredients:
Instructions:
- In a medium saucepan, bring the vegetable broth to a boil over medium heat.
- Gradually whisk in the cornmeal, stirring constantly to avoid lumps.
- Reduce the heat to low and continue to stir until the mixture thickens and the cornmeal is fully cooked, about 5-7 minutes.
- Remove the saucepan from the heat and let the mixture cool slightly.
- Once cooled, stir in the beaten egg until fully incorporated. Set aside.
- In a small bowl, combine the olive oil, chopped chives, chopped parsley, minced garlic, and a dash of salt. Mix well and set aside.
- Preheat your oven to 375°F (190°C).
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Pour half of the infused olive oil mixture over the salmon fillets, ensuring they are evenly coated.
- Bake the salmon in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, heat a non-stick skillet over medium heat and add a tablespoon of the remaining infused olive oil.
- Scoop spoonfuls of the polenta batter into the skillet, flattening each spoonful slightly into small fritters.
- Cook the fritters for about 3-4 minutes on each side, or until golden brown and crispy. Add more infused olive oil as needed for each batch.
- In a large bowl, toss the washed and dried lettuce with a drizzle of the remaining infused olive oil mixture.
- Place the cooked salmon fillets on serving plates.
- Add a portion of the polenta fritters alongside the salmon.
- Serve with a generous helping of the lettuce salad.
Tips:
- For extra flavor, marinate the salmon fillets in olive oil, chives, parsley, and garlic for at least 30 minutes before cooking.
- Make sure to cook the polenta fritters on medium-high heat to ensure they become crispy on the outside while remaining tender on the inside.
- If you prefer a smoother texture for your polenta, stir continuously while adding the cornmeal to the vegetable broth to avoid lumps.
- For a more colorful presentation, consider adding some cherry tomatoes or bell pepper slices to your lettuce side.
- Make sure the skillet is hot before placing the salmon fillets skin-side down to achieve a nice, crispy skin.
This Salmon fillets with polenta fritters recipe offers a balanced and flavorful meal that is sure to impress. The crispy polenta fritters provide an excellent contrast to the tender salmon, while the fresh herbs and garlic enhance the overall taste. Serve with a side of lettuce for a refreshing touch, and enjoy this delicious and wholesome dish.
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 280kcal | 11% |
| Protein | |
| Protein 40g | 25% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 1.15g | 3% |
| Sugar 0.96g | 1% |
| Fat | |
| Fat 30g | 34% |
| Saturated 4.61g | 15% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 250ug | 28% |
| Choline 210mg | 38% |
| Vitamin B1 0.21mg | 17% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 14mg | 87% |
| Vitamin B6 1.13mg | 67% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 7ug | 299% |
| Vitamin C 10mg | 11% |
| Vitamin E 0.93mg | 6% |
| Vitamin K 88ug | 71% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 1.54mg | 14% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 500mg | 40% |
| Potassium, K 770mg | 23% |
| Selenium, Se 60ug | 107% |
| Sodium, Na 420mg | 28% |
| Zinc, Zn 1.04mg | 9% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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