Salmon fillets with polenta fritters

title="Salmon fillets with polenta fritters"
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(3) Rate it

• 0:10 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

Featured in
Lactose free, Starters recipes

Ingredients

• 100ml olive oil


• 2 tablespoons finely chopped fresh chives


• 1 tablespoon finely chopped fresh continental parsley


• 1 garlic clove, crushed


• Salt


• 220g (1 1/4 cups) cornmeal (polenta)


• 250ml (1 cup) Massel vegetable liquid stock


• 1 egg


• 200ml water


• 60ml (1/4 cup) hot water


• 4 (about 150g each) salmon fillets


• 1/2 elk horn lettuce, leaves separated, washed, dried

Method

• 
  
  
  Step 1
  
  
  
  
  Place 80ml of the oil, the chives, parsley and garlic in a screw top jar. Season with salt and shake until well combined. Set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place the cornmeal in a medium saucepan and season with salt. Whisk the stock and egg together in a medium jug. Add to the pan with the water and stir to combine. Cook the cornmeal over medium heat, stirring continuously, for 3-4 minutes or until the mixture is bubbling. Cook, stirring occasionally, for 2-3 minutes or until the mixture thickens slightly. Remove from heat, add the hot water and stir well.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat 2 teaspoons of the remaining oil in a large non-stick frying pan over medium-high heat. To make 4 fritters, pour four one-third cupfuls of the polenta mixture into the pan and flatten slightly with an egg lifter to make discs about 10cm in diameter. Cook, turning carefully, for 2-3 minutes each side or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining polenta to make 8 fritters.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Meanwhile, preheat grill on medium-high. Place the salmon fillets on a grill tray and brush with some of the remaining oil. Cook under preheated grill for 3 minutes each side for medium or until cooked to your liking.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Divide the fritters among serving plates and top with the salmon. Drizzle with the chive and parsley dressing. Serve immediately with the lettuce.
  
  
  

Nutrition

• 2959 kj

  Energy




• 42g

  Fat Total




• 9g

  Saturated Fat





• 43g

  Protein





• 333.03mg

  Sodium




• 1g

  Carbs (sugar)




• 39g

  Carbs (total)

All nutrition values are per serve

• Author: Jane Charlton


• Image credit: Con Poulos


• Publication: Australian Good Taste

Source: taste.com.au