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Salmon with Polenta and Warm Tomato Vinaigrette

Photo: Jason Wallis; Styling: Cindy Barr

 

Yield Serves 4
Creamy polenta and tangy vinaigrette complements this 20-minute dinner of Salmon with Polenta and Warm Tomato Vinaigrette.

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.

  2. Combine tomatoes, onion, 2 tablespoons oil, vinegar, and capers.

  3. 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.

Cook's Notes

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.