This was really tasty. I have been trying to find a polenta recipe that wasn't too bland - this was it! The tomato vinaigrette over polenta was really good! This came together really fast too! Will make again.
Salmon with Polenta and Warm Tomato Vinaigrette
More From Cooking Light
- 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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