Name: Salmon with thyme confit, crispy polenta and chopped tomatoes with basil and onion
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 people
Cuisine: Italian
Ingredients: 1 kg filleted salmon pieces; 500 ml olive oil; 5 sprigs of fresh thyme; 6 pinches of salt; 6 grind of ground pepper; 200 g pre-cooked polenta; 80 ml Mutti Double Concentrated Tomato Paste; 500 ml 2% milk; 500 ml water; 3 pinches of salt; 6 grind of ground pepper; 30 g pitted black olives; 4 tsp olive oil; 400 ml Mutti Finely Chopped Tomatoes; 1 leaf white onion Garlic, thyme, bay; 3 pinches of salt; 6 grind of ground pepper; 4 tsp olive oil; half a sprig of basil

Ingredients

6 people

1 kg filleted salmon pieces
500 ml olive oil
5 sprigs of fresh thyme
6 pinches of salt
6 grind of ground pepper
200 g pre-cooked polenta
80 ml Mutti Double Concentrated Tomato Paste
500 ml 2% milk
500 ml water
3 pinches of salt
6 grind of ground pepper
30 g pitted black olives
4 tsp olive oil
400 ml Mutti Finely Chopped Tomatoes
1 leaf white onion Garlic, thyme, bay
3 pinches of salt
6 grind of ground pepper
4 tsp olive oil
half a sprig of basil

Did you know?

Chef’s Tip: You can also cook the salmon in the oven at 400°F (200°C) for 8 min.

We also recommend this baked salmon with tomato sauce recipe

Made with

Double Concentrated Tomato Paste

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Polpa Finely Chopped Tomatoes

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Method

1

Pour the olive oil into a dish and heat to 175°F (80°C).
2

Season the salmon steaks with salt and pepper, then place in the oil with the thyme sprigs. Leave to sear over very low heat for about 15 minutes. The salmon should still be pink after cooking.
3

Cut the olives into rings. Bring the water and milk to a boil with the tomato paste, salt and pepper. Slowly pour the polenta in until it thickens. Then add the sliced olives. Pour the polenta, about 2 cm thick, onto a non-stick tray, then place in the fridge for 30 min.
4

Then upturn onto a board. Cut the cooled polenta into 7 cm squares. Drizzle olive oil in a non-stick pan and brown the polenta slices on each side.
5

Wash and chop the basil. Finely chop the onion, then sauté in a pan with a drizzle of olive oil and a pinch of salt. Add the chopped tomatoes, basil and herbs and cook until the sauce thickens. Season with salt and pepper.
6

Place a piece of crispy polenta in the centre of the plate and prepare the salmon fillet confit above. Finish with a spoonful of chopped tomatoes.

A refined salmon recipe with Mediterranean character

This salmon with thyme confit combines delicate cooking with bold Mediterranean flavours. Gently cooked in olive oil with fresh thyme, the salmon stays tender and succulent, while crispy polenta brings a satisfying contrast in texture. The dish is completed with a fresh tomato topping enriched with basil and onion for a balanced, elegant main course.

Chopped tomatoes, basil and onion for a fresh finish

A simple sauce made with Mutti Polpa Finely Chopped Tomatoes, onion and fresh basil brings brightness and freshness to the plate. The finely chopped tomatoes cook down into a rich yet delicate topping that complements the thyme-infused fish without overpowering it. It is an easy way to bring the natural flavour and texture of Italian tomatoes to a refined salmon recipe.

How to serve salmon with crispy polenta

For an elegant presentation, place a square of crispy polenta in the centre of the plate, arrange the tender salmon fillet on top and finish with a generous spoonful of Finely Chopped Tomatoes with basil and onion. The combination of tender fish, crisp polenta and vibrant tomato creates a complete dish that works equally well for a special dinner or an elevated weekend meal.