Salmon fillets with polenta fritters

Salmon fillets with polenta fritters

(3) Rate it

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Featured in
Lactose free, Starters recipes


  • 100ml olive oil
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon finely chopped fresh continental parsley
  • 1 garlic clove, crushed
  • Salt
  • 220g (1 1/4 cups) cornmeal (polenta)
  • 250ml (1 cup) Massel vegetable liquid stock
  • 1 egg
  • 200ml water
  • 60ml (1/4 cup) hot water
  • 4 (about 150g each) salmon fillets
  • 1/2 elk horn lettuce, leaves separated, washed, dried


  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    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.
  • Step 4
    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.
  • Step 5
    Divide the fritters among serving plates and top with the salmon. Drizzle with the chive and parsley dressing. Serve immediately with the lettuce.


  • 2959 kj


  • 42g

    Fat Total

  • 9g

    Saturated Fat

  • 43g


  • 333.03mg


  • 1g

    Carbs (sugar)

  • 39g

    Carbs (total)

All nutrition values are per serve
  • Author: Jane Charlton
  • Image credit: Con Poulos
  • Publication: Australian Good Taste



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