Quick & Easy Salmon with Polenta and Warm Tomato Compote

Growing up, there were a couple of foods that I did not like: fish and tomatoes. And now, armed with that information take a good look at the picture of this recipe ... okay, now you can congratulate me on how mature my taste buds have become! I've learned to not only tolerate, but also appreciate and enjoy both fish and tomatoes, and the combination of the two in this dinner was surprisingly... well, perfect.

So, never fear, frustrated parents ... your children may whine and complain now when you put delicious food in front of them, but you can take hope that their taste buds will also someday mature as nicely as mine have! :)

Salmon with Polenta and Warm Tomato Compote
4 SERVINGS 
PREP: 10 minutes           COOK: 15 minutes            READY IN: 25 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 4 salmon fillets (4 oz.-6 oz. each)
• 1 cup dry polenta
• 3 1/2 cups chicken broth
• 1 tablespoon butter
• 1 pint grape or cherry tomatoes, halved
• 1/2 red onion, minced
• 3 tablespoons olive oil, divided
• 1 tablespoon white wine vinegar (or apple cider vinegar)
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• freshly ground pepper for serving

DIRECTIONS

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1. In a saucepan, bring the chicken broth to a boil. When it comes to a full boil, turn down the heat to low and whisk in the polenta. Cover and let sit for 15-20 minutes, occasionally whisking to prevent burning on the bottom. After about 15 minutes (when the polenta is becoming mostly soft and creamy), add in the butter for the last few minutes of cooking. Pull it off the heat when it is creamy and still slightly runny (you can add in more water while it is still heating if it starts to become too dry).
2. While the polenta is cooking, cut up the tomatoes, onion, and parsley. Combine the tomatoes, onion, two tablespoons of the olive oil, vinegar, and lemon juice in a medium bowl. 
3. Pour the remaining tablespoon of olive oil into a medium skillet on the stovetop and heat to medium-high. Place the salmon fillets, skin side down, in the pan and sprinkle with salt and pepper. Let cook for 7 minutes, then turn the fillets over and let them cook for another 2-3 minutes, or until they are flaky and opaque.
4. Remove the salmon from the pan, and pour the tomato mixture into the still heated pan. Cook for 3-5 minutes, until the tomatoes are warmed and starting to lose their shape. 
5. Serve the salmon over the polenta topped with the tomato compote, fresh parsley, and freshly ground pepper.

NUTRITION FACTS

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    1 cup polenta with a fillet and 1/2 cup tomato compote    551 calories   25.6 g fat   40.6 g carbs    40.6 g protein    9.2 g sugar   

Enjoy!
Recipe adapted from I Can Cook That.