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 (1 1/2 pounds) salmon fillets (6 ounces each)
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, chopped
How to Make
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Step 1: Bring 3 1/2 cups water and 1/4 teaspoon salt to a boil in a saucepan. Gradually add the polenta, stirring constantly with a whisk. Reduce heat to low; cook 12 minutes, stirring occasionally.
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Step 2: Combine tomatoes, onion, 2 tablespoons oil, vinegar, and capers.
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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 2 minutes. Remove from the pan.
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Step 4: Add the tomato mixture to the pan, reduce heat to low, and cook 2 minutes.
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Step 5: Spoon 3/4 cup polenta into each of 4 shallow bowls. Top each serving with 1 salmon fillet and 1/2 cup tomato mixture. Sprinkle each serving with parsley.
We hope you enjoy this recipe!
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