Salmon with Polenta and Warm Tomato Vinaigrette

http://www.myrecipes.com/recipe/salmon-with-polenta
Creamy polenta and tangy vinaigrette complements this 20-minute dinner of Salmon with Polenta and Warm Tomato Vinaigrette.

I stirred a little cream cheese into the polenta to make it nice and creamy, and we didn't have any capers, so I chopped up some Kalamata olives instead!

Yield: 

Serves 4

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

Preparation 

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.

Nutritional Information 

Calories 485 

Fat 20.2 g

Satfat 3.4 g

Monofat 10.6 g

Polyfat 4.4 g

Protein 40.1 g

Carbohydrate 32.1 g

Fiber 3.5 g

Cholesterol 90 mg

Iron 2.4 mg

Sodium 389 mg

Calcium 37 mg