Salmon With Polenta and Warm Tomato Vinaigrette

Quick and Easy Healthy Comfort Food

• Ready In: 25 mins
• Serves: 4
• Yields: 4 Fillet, 1/2 c tomato, 3/4 c polenta

Ingredients

• 3 1⁄2 cups water
• 1⁄2 teaspoon salt
• 1  pint grape tomatoes
• 1⁄2 cup red onion, thin sliced
• 1  tablespoon red wine vinegar
• 1  tablespoon olive oil
• 1  tablespoon capers
• 24  ounces salmon fillets
• 1⁄4 teaspoon pepper
• 1  tablespoon parsley, fresh

Directions

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, 1 tablespoons oil, vinegar, and capers.
3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl or broth 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.
4. Calories 485.
5. Fat 20.2g.
6. Satfat 3.4g.
7. Monofat 10.6g.
8. Polyfat 4.4g.
9. Protein 40.1g.
10. Carbohydrate 32.1g.