Smoked Salmon Cacciatore

John Dwyer
2026-04-02T07:30:07-07:00

Ingredients:

For the Cacciatore:

2 16oz Alaska Smokehouse Smoked Salmon Fillets, liquid reserved, skin removed, cut into 2 pieces each

1 large fennel bulb

2 teaspoons fennel fronds

5 tablespoons extra virgin olive oil

1/4 cup garlic cloves

1 cup red onion, julienned

1/8 teaspoon chili flakes

1 cup red wine

28oz can fire roasted tomatoes

1/2 cup fish stock (can use smoked salmon liquid)

1 cup olives, pitted, can use any olive type

1 tablespoon flat leaf fresh parsley, coarsely chopped

1 tablespoon fresh basil leaves, torn

Salt and Pepper, to taste

For the Polenta:

1 cup polenta

5 cups water

1 cup milk

2 tablespoons butter

3 tablespoons finely grated parmesan cheese (recommend fresh)

Salt & Pepper to taste

Procedure:

To make the polenta, in a large cold pot, add the water and polenta together and whisk constantly while heating over medium-high heat.

Once the polenta has absorbed the water, lower the temperature to medium low heat and stir in the milk.

Keep stirring the polenta every 10 minutes or so until the grains are swollen and tender, about 30-45 minutes.

If polenta isn't done, increase heat to medium and continue cooking until grains taste swollen.

Remove from heat, then stir in the butter and parmesan, then salt and pepper to taste.

Cover with a lid and keep warm.

To make the cacciatore, add the tomatoes and their liquid to a blender and blend until smooth and set aside.

In a small pot of water, bring it to a boil and add a pinch of salt.

Remove the stem of the fennel bulb and set aside the fronds for a garnish.

Cut the fennel bulb into 12 wedges by cutting the bulb in half from the top, then cutting each half into wedges like an orange.

Add the fennel wedges to the boiling water and blanch for about 3-4 minutes.

Remove the fennel from the water and set aside in a bowl.

In a large saute pan, add the olive oil and heat over medium-high heat.

Add the fennel wedges, garlic, and onion to the pan and cook for 3 minutes.

Add in the chili flakes, then deglaze the pan with the red wine and cook until the liquid reduces by 3/4.

Add in the blended tomatoes, then add in the liquid from the smoked salmon (or fish stock) and bring to a simmer.

Reduce heat to medium, then add in the cut salmon portions and the olives and herbs.

Simmer for about 5 minutes.

To serve, add about 1/2 cup of polenta to the center of each plate, and top with a cut portion of smoked salmon.

Spoon the sauce over the fish, then drizzle with olive oil and garnish with small pieces of fennel fronds.