½ cup flour seasoned with salt and pepper to taste
2 6-ounce salmon filets, boneless and skinless
1 cup water
½ cup polenta or American cornmeal
4 tablespoons olive oil
2 garlic coves, crushed
1/3 cup shiitake mushrooms, stemmed and sliced
½ cup tomato, diced and seasoned with salt and pepper to taste
½ cup white wine or ¼ cup chicken stock
2 heaping tablespoons Parmesan cheese, shredded
2 cups fettuccine, cooked
1 tablespoon fresh basil, finely chopped
salt and pepper to taste
Dredge the salmon in seasoned flour, then dip each filet into the water and finish by rolling in polenta or cornmeal. Cook the filets in 2 tablespoons of olive in a heavy sauté pan over medium high heat for 4 minutes on each side. Remove the filets and wipe out the pan.
Place the remaining 2 tablespoons of olive oil in the pan and sauté the garlic over medium heat for 30 seconds. Add the mushrooms and tomato and cook for one minute. Add the white wine and cook for another minute. Add the cheese, fettuccine, and basil and toss all ingredients together. Season with salt and pepper to taste, spoon onto serving plates, and top each serving with a salmon filet.