SALMON WITH POLENTA AND WARM TOMATO VINAIGRETTE
Make and share this Salmon With Polenta and Warm Tomato Vinaigrette recipe from Food.com.
Provided by WKernan
Categories Very Low Carbs
Time 25m
Yield 4 Fillet, 1/2 c tomato, 3/4 c polenta, 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 266.9, Fat 11, SaturatedFat 1.9, Cholesterol 77.4, Sodium 492.3, Carbohydrate 5, Fiber 1.4, Sugar 2.8, Protein 35.5
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