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Baked salmon and puttanesca salsa with polenta

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Baked salmon and puttanesca salsa with polenta

A delicious weekday meal with a punchy salsa.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 people
Course: Lunch, Main Course
Ingredients Method

Ingredients
  

  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • ½ tbsp runny honey
  • 1 x 220g pack of 2 salmon fillets
  • 75 g polenta
  • For the salsa: 250g cherry tomatoes quartered
  • 1 tbsp capers plus 1 tbsp brine
  • 50 g pitted kalamata olives halved
  • 1 shallot chopped
  • 2 anchovy fillets finely chopped
  • 1 garlic clove crushed
  • ½ tsp chilli flakes
  • 1 tbsp olive oil

Method
 

  1. Preheat the oven to 220°C, fan 200°C, gas 7 and line a baking tray with foil. For the salmon, whisk together the balsamic vinegar, olive oil, honey and some salt and black pepper. Coat the salmon fillets, then add to the prepared tray and roast for 12 minutes, or until opaque and cooked through.
  2. Meanwhile, combine all the ingredients for the salsa, adding a pinch of salt if needed. For the polenta, pour 375ml water into a large pan and bring to the boil. Sprinkle over the polenta, reduce the heat to medium-low and stir until thickened, around 5 minutes. Season to taste. Spoon the polenta onto plates, then top with the salmon and salsa.