Salmon with Polenta and Warm Tomato Vinaigrette

Photo: Jason Wallis; Styling: Cindy Barr  

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

Yield: Serves 4
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 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. 2. Combine tomatoes, onion, 2 tablespoons oil, vinegar, and capers.
  3. 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.
Note:

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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