- 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
- calories 485
- fat 20.2 g
- satfat 3.4 g
- monofat 10.6 g
- polyfat 4.4 g
- protein 40.1 g
- carbohydrate 32.1 g
- fiber 3.5 g
- cholesterol 90 mg
- iron 2.4 mg
- sodium 389 mg
- calcium 37 mg
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.
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