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“I found this recipe in the back of a May 2009 issue of Reader's Digest and made it for dinner last night and it was wonderful! The polenta and tomato sauce give the salmon a definite Mediterrean feel.I didn't have any Italian seasoning, so I substituted 1/2 t. of dried oregano instead.I served it with a side of steamed asparagus and a nice pinot grigio.”
1hr 10mins

Ingredients Nutrition


  1. In Dutch oven saute celery,onion and garlic in 1 tablespoon olive oil until tender, about 10 minutes.
  2. Add tomatoes, tomato sauce, parsley, Italian seasoning,thyme,basil and pepper.
  3. Cover and simmer 20 minutes, stirring occasionally.
  4. In large heavy sauce pan bring water and salt to a boil.
  5. Reduce heat to a gentle boil and slowly whisk in polenta.
  6. Cook and stir with wooden spoon 15 to 20 minutes or until polenta is thickened and pulls away cleanly from sides of pan.
  7. Place flour in a large shallow bowl or plate; coat salmon on both sides.
  8. In large skillet lightly brown salmon in remaining 1 tablespoon of oil.
  9. Transfer salmon to tomato mixture and cook, uncovered about 5 minutes or until salmon flakes easily with a fork.
  10. Serve salmon and sauce over polenta.

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