Label Rouge Scottish salmon with garlic, polenta and olives

(Serves 4):

  • 600 g Label Rouge Scottish salmon fillet
  • 80 g cornmeal
  • 40 cl milk
  • 4 garlic cloves
  • 10 cl olive oil
  • 80 g small pitted black olives
  • 6 basil leaves
  • 40 g butter
  • salt, ground pepper

Preparation: 20 min + 2 h marinating time
Cooking: 10 min

Cut the salmon into 3 mm thick slices.  Place in a dish with 3 chopped garlic cloves, chopped basil leaves, half the olive oil, salt and pepper.  Cover the dish with cling film and leave to marinate in the fridge for 2 hours.  
Boil the milk in a pan with a chopped garlic clove, salt and pepper.   Sprinkle the cornmeal into the milk and cook for 4 to 5 minutes over a gentle heat, stirring with a spatula.  Remove from heat, add the butter and oil, stirring vigorously, then add the chopped olives.  Keep the polenta warm.  
Remove the salmon pieces from the marinade and fry for 2 minutes in the marinade oil.  Serve immediately with the polenta.