Quick recipe to make during the week. Salmon as mentioned by others does take longer to cook than suggested. Tomato "salad' is a good topping to the salmon but more dressing could be used so it mixes with all of the polenta. Added a TBSP of butter to polenta to make it smoother and creamier
Salmon with Polenta and Warm Tomato Vinaigrette
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- Calories: 485
- Fat: 20.2g
- Saturated fat: 3.4g
- Monounsaturated fat: 10.6g
- Polyunsaturated fat: 4.4g
- Protein: 40.1g
- Carbohydrate: 32.1g
- Fiber: 3.5g
- Cholesterol: 90mg
- Iron: 2.4mg
- Sodium: 389mg
- Calcium: 37mg
- 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
- 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.
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