Salmon With Polenta and Warm Tomato Vinaigrette

Recipe by WKernan
READY IN: 25mins




  • 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.
  • Combine tomatoes, onion, 1 tablespoons oil, vinegar, and capers.
  • 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.
  • Calories 485.
  • Fat 20.2g.
  • Satfat 3.4g.
  • Monofat 10.6g.
  • Polyfat 4.4g.
  • Protein 40.1g.
  • Carbohydrate 32.1g.