Salmon With Polenta And Warm Tomato Vinaigrette

Name: Salmon With Polenta And Warm Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups water; 1/2 teaspoon kosher salt, divided; 1 cup dry polenta; 1 pint grape tomatoes, halved; 1/2 cup minced red onion; 3 tablespoons olive oil, divided; 1 tablespoon red wine vinegar; 1 tablespoon capers, rinsed and drained; 4 (6-ounce) salmon fillets; 1/4 teaspoon freshly ground black pepper; 1 tablespoon chopped fresh parsley

Servings: persons

3 1/2 cups water
1/2 teaspoon kosher salt, divided
1 cup dry polenta
1 pint grape tomatoes, halved
1/2 cup minced red onion
3 tablespoons olive oil, divided
1 tablespoon red wine vinegar
1 tablespoon capers, rinsed and drained
4 (6-ounce) salmon fillets
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley

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, 2 tablespoons oil, vinegar, and capers.
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.
4
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5
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326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 1/2 cups water, 1/2 teaspoon kosher salt, divided, 1 cup dry polenta, 1 pint grape tomatoes, halved, 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.

That's it — enjoy your meal!