Salmon With Polenta And Warm Tomato Vinaigrette – a delicious recipe with water, salt, grape tomatoes, red onion, red wine vinegar, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
406
kcal
Calories
26
g
Fat
4
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 1/2 cups water, 1/2 teaspoon salt, 1 pint grape tomatoes, 1/2 cup red onion, thin sliced, and more.
Yes, Salmon With Polenta And Warm Tomato Vinaigrette falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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