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.

How to Make It

Step 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.

Step 2

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

Step 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.

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.

You May Like

Ratings & Reviews

Onthebayou

Scheidel
November 09, 2015
Made this last night, excellent. Be sure to get your pan hot to get a nice crust on the salmon. I agree with comments below, cook until done, mine took closer to 10 minutes but it depends on the thickness of the filets. Serve this as the recipe directs, in a bowl and layer the food items. I cooked the polenta in low sodium chicken broth for added flavor and served with a side of steamed broccoli. The bowl was gorgeous and delish!

TCUnurse's Review

SMStanton1968
March 25, 2014
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

LauraD318's Review

LauraD318
March 16, 2014
Really good, fresh dish that I've made a couple of times. The first time I made it I served it on a plate with all of the components separate. Pretty good. The second time I served it in a shallow bowl and put don the polenta, then added the salmon and topped with the tomato vinaigrette. Awesome! It seems crazy that it would make a difference but serving in the bowl and layering the components really made a huge difference.

JillyBurke's Review

mathlete13
March 14, 2014
I had high hopes for this recipe but it just didn't come together well. The recipe never mentions when to remove the salmon skin so it was a real nuisance to try and get it off when it was done cooking. The salmon takes longer to cook than suggested and the polenta is made first so it sat and got hard. Needs tweaking.

JillPlotke's Review

JillPlotke
February 10, 2014
I made this tonight and it turned out great. The tomato mixture was just tangy enough to cut the richness of the salmon. I didn't have polenta, but made the Balsamic and Grape Quinoa CL recipe. The boyfriend and I loved it :)

LDombeck's Review

jsk716
November 19, 2013
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.

SMStanton1968's Review

LDombeck
November 08, 2013
N/A

JohnFernald's Review

TCUnurse
October 26, 2013
N/A

mathlete13's Review

JillyBurke
October 23, 2013
Made this last night exactly as written and it was wonderful. The polenta was creamy and the tangy tomato vinaigrette was a nice complement. And the fish was cooked to perfection. Will definitely make this again.

Scheidel's Review

hmcparlane
October 22, 2013
N/A