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Salmon fillets with polenta fritters
Salmon fillets with polenta fritters
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 100ml olive oil
  • 40.00 ml finely chopped fresh chives
  • 20.00 ml finely chopped fresh continental parsley
  • 1 garlic clove, crushed
  • Salt
  • 220g (1 1/4 cups) cornmeal (polenta)
  • 250ml (1 cup) vegetable liquid stock
  • 200ml water
  • 60ml (1/4 cup) hot water
  • 4 (about 150g each) salmon fillets
  • 1/2 elk horn lettuce, leaves separated, washed, dried
Instructions:
  • Combine 80ml of oil with chives, parsley, and garlic in a screw top jar. Season with salt, then shake vigorously until fully mixed. Set aside.
  • In a medium saucepan, combine cornmeal and salt. In a medium jug, whisk together stock and egg. Pour into the saucepan along with water and stir. Cook over medium heat, stirring continuously, until bubbling (3-4 minutes). Continue cooking and stirring occasionally until slightly thickened (2-3 minutes). Remove from heat, stir in hot water until well combined.
  • Heat the remaining oil in a large non-stick frying pan over medium-high heat. Pour one-third cup portions of the polenta mixture into the pan, flatten to make 10cm discs, and cook for 2-3 minutes each side until golden. Transfer to a plate, cover with foil, and keep warm. Repeat to make a total of 8 fritters.
  • Preheat the grill on medium-high. Place the salmon fillets on a tray, brush with remaining oil, and grill for 3 minutes on each side for a perfect medium cook, or until desired doneness.
  • Arrange the fritters on individual serving plates and layer with the salmon. Drizzle the chive and parsley dressing over the top and serve promptly with the lettuce.

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