Rating: 4 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 3

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

Hannah Klinger
Recipe by Cooking Light November 2013

Gallery

Jason Wallis; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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.

Nutrition Facts

485 calories; fat 20.2g; saturated fat 3.4g; mono fat 10.6g; poly fat 4.4g; protein 40.1g; carbohydrates 32.1g; fiber 3.5g; cholesterol 90mg; iron 2.4mg; sodium 389mg; calcium 37mg.
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