Salmon With Polenta

• 2 celery ribs, chopped
• 1 medium onion, chopped
• 2 tablespoons olive oil, divided
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1/4 cup minced fresh parsley
• 1-1/2 teaspoons salt, divided
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon pepper
• 6 cups water
• 2 cups cornmeal
• 1/4 cup all-purpose flour
• 6 salmon fillets (6 ounces each)

1. In a Dutch oven, saute celery and onion in 1 tablespoon oil until tender. Add the tomatoes, tomato sauce, parsley, 1/2 teaspoon salt, Italian seasoning, thyme, basil and pepper. Cover and simmer for 1 hour, stirring occasionally.
2. In a large heavy saucepan, bring water and remaining salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan.
3. Place flour in a large shallow bowl; coat salmon on both sides. In a large skillet, brown salmon in remaining oil. Transfer salmon to tomato mixture; cook, uncovered, until fish just begins to flake with a fork, 3-5 minutes. Serve salmon and sauce with polenta.

celery, onion, olive oil, tomatoes, tomato sauce, fresh parsley, salt, italian seasoning, thyme, basil, pepper, water, cornmeal, allpurpose, salmon

Taken from www.tasteofhome.com/recipes/salmon-with-polenta/ (may not work)