Creamy polenta and tangy vinaigrette complements this 20-minute dinner of Salmon with Polenta and Warm Tomato Vinaigrette.
3 1/2 cups water
1/2 teaspoon kosher salt, divided
1 cup dry polenta
1 pint grape tomatoes, halved
1/2 cup minced red onion
3 tablespoons olive oil, divided
1 tablespoon red wine vinegar
1 tablespoon capers, rinsed and drained
4 (6-ounce) salmon fillets
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
How to Make It
Bring 3 1/2 cups water and 1/4 teaspoon salt to a boil in a saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low; cook 12 minutes, stirring occasionally.
Combine tomatoes, onion, 2 tablespoons oil, vinegar, and capers.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Sprinkle fish with 1/4 teaspoon salt and pepper. Cook, skin side down, 7 minutes; turn over, and cook 1 minute. Remove from pan. Add tomato mixture to pan, reduce heat to low, and cook 2 minutes. Spoon 3/4 cup polenta into each of 4 shallow bowls. Top each serving with 1 fillet and 1/2 cup tomato mixture. Sprinkle with parsley.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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