Special Diet

  • 1 tablespoon chopped fresh herbs
  • 1 garlic clove, crushed
  • 3 tablespoons polenta
  • 4 pieces of skinless salmon fillet, about 125 g (4 oz) each
  • black pepper
  • 4 tablespoons light crème fraîche, to serve
  • green salad, crushed
  • 375 g (12 oz) cherry tomatoes, quartered
  • 1 small red onion, finely sliced
  • ½ red chilli, deseeded and finely chopped
  • handful of coriander, chopped

Mix together the herbs, garlic and polenta in a shallow bowl. Coat the salmon pieces in the polenta mix, pressing it down firmly.

Put the coated fish on a baking sheet and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until cooked through.

Mix together the salsa ingredients in a bowl. Place the salmon on 4 serving plates, top with the salsa and a spoonful of crème fraîche, season with black pepper and serve with a green salad.

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