Salmon With Polenta And Warm Tomato Vinaigrette

• 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. MyRecipes is working with
5. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
6. .

water, kosher salt, polenta, grape tomatoes, red onion, olive oil, red wine vinegar, capers, salmon fillets, freshly ground black pepper, parsley

Taken from www.myrecipes.com/recipe/salmon-with-polenta (may not work)