Polenta Crusted Salmon With Tomato And Olive Vinaigrette - cooking recipe

Ingredients

4 (150 g) salmon fillets, skinned and boned
2 tablespoons finely chopped fresh parsley
2 -3 garlic cloves, very finely chopped
100 g polenta or 100 g fine semolina
1 -2 large egg
4 tablespoons olive oil
salt & freshly ground black pepper
For the tomato and olive vinaigrette
225 g tomatoes, skinned, de-seeded and chopped small
75 g pitted black olives, chopped small
1 garlic clove, crushed
1 teaspoon whole grain mustard
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
110 ml olive oil
1 tablespoon chopped fresh parsley
salt & freshly ground black pepper

Preparation

To make the vinaigrette, in a bowl add the crushed garlic, mustard, vinegar, lemon juice, olive oil and a good seasoning of salt and black pepper, and whisk thoroughly.
Half an hour before serving, add the tomatoes, olives and chopped parsley.
For the crust, just combine chopped parsley, garlic and polenta or semolina on a plate, season with salt and pepper and give it a good mix.
Beat the eggs in a shallow dish.
Wipe dry the the salmon fillets with kitchen paper.
Dip the fillets first in the egg and then coat them with the polenta mixture, pressing it on well.
In a very large frying pan, heat the oil over a high heat.
When hot add the fish, then turn the heat down to medium and cook the fish for about 3-4 minutes on each side, depending on the thickness of the fish fillets.
Drain on absorbent kitchen paper.
To serve, spoon a small portion of vinaigrette onto a plate and place the fillet on top and serve the rest of the vinaigrette separately.