So let’s just take a moment to really appreciate these roast salmon polenta bowls. I mean it is roast salmon on polenta with sweet roasted tomatoes and a big helping of basil pesto. Big flavours people, big, big flavours. It is the kind of goodbye summer (AKA roasted tomatoes, pesto and salmon), hello autumn creamy comforting polenta. Yeap, savoury, tasty, decadent summer and autumn flavours in every single bite.
I must admit that these salmon polenta bowls are also way to feed my current fish obsession. As in I have been adding fish into pretty much every supper and lunch dish. Heck, I have even managed to sneak it into a few breakfast recipes recently. Hello snapper, plantain and gravy sarnies.
The thing about fish obsession is that it can be pretty expensive and hard to get a good enough selection constantly. So enter Iceland Supermarket with their ‘make Bintu happy’, which tastes just as good as fresh fish range. They have a whole affordable yet good quality and diverse offering. These guys stock fish goodies like frozen black tiger prawns, scallops, sea bass and red snapper fillets (oh yeah), cod fillets, Canadian lobster tails and Atlantic salmon steaks. Freezer staples for every dish you might be tempted to whip up.
They also have something for those ‘lazy, can’t be bothered to cook days with some quick and easy, just add pasta Italian fish meals. Just check out their Guazzetto Di Mare with mussels, clams and pacific scampi medley. Or their Zuppa Di Pesce seafood casserole. Tasty eats.
So now that my freezer is pretty much choc-a-block with frozen fish, I clearly have to eat said fish. Which means more of these salmon polenta bowls with roasted tomatoes and pesto. Total which came first, the chicken or egg situation right? But its all good.
Ps see the salmon and pesto rice bake from Foodie Quine, the grilled salmon with citrus tamari dressing from Fab Food 4 All, the salmon pasta with creamy garlic herb sauce from Fuss Free Flavours, and spicy scallops with pumpkin puree from The Petite Cook for more ideas of what to do with Iceland’s range.
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- 1 L (4 cups) vegetable stock
- 160 g (5.6oz) polenta
- 6 tbsp of grated parmesan
- 4 salmon fillets
- 130 g (4.5oz) cherry tomatoes
- 8 heaped tbsp basil pesto.
- Bring the stock to the boil in a pot.
- Then slowly add in the polenta whisking all the while till it thickens. Reduce the heat to low and stir for a few minutes with a wooden spoon. Then cover and stir every 8 or so mins until the polenta is cooked. The whole cooking process takes about 45 mins. The polenta is cooked when it is very thick and falls away from the side of the pan. When the polenta is cooked, stir in the cheese before switching off the heat.
To roast the salmon and tomatoes preheat the oven to fan assisted 200C / 220C / 450 F / gas 8.
- Place the salmon fillets and tomatoes on an oven tray and bake for 12-15 minutes until the salmon is cooked through.
- Remove them from the oven and let the salmon cool before using a fork to flake them into small chunks.
- To assemble scoop polenta into bowls and top with the salmon flakes, roasted tomatoes and heapings of pesto.