Detailed step-by-step description of how to cook the dish "Salmon fillets with polenta fritters". Try it by all means
- 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.
- 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.
- 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.
- 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.
- Divide the fritters among serving plates and top with the salmon. Drizzle with the chive and parsley dressing. Serve immediately with the lettuce.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set