Salmon with polenta an easy weeknight delight

How about a bright, rich pink piece of salmon perched atop a bed of polenta, piled with a mound of roasted cherry tomatoes, collapsed into their own sweetness?

2 tablespoons unsalted butter

In a heavy Dutch oven or large (4-quart) saucepan, bring the broth and milk to a simmer over medium-high heat.

Reduce the heat, sprinkle in the polenta, whisking all the while, and keep adjusting the heat so the mixture stays at a gentle simmer.

While the polenta is cooking, heat 2 tablespoons of the oil in a large skillet, preferably nonstick, over medium heat.

Transfer the tomatoes to a bowl, stir in the vinegar, and tent with foil to keep warm.

Nutrition information per serving: 684 calories; 296 calories from fat; 33 g fat (10 g saturated; 0 g trans fats); 128 mg cholesterol; 263 mg sodium; 49 g carbohydrate; 5 g fiber; 10 g sugar; 46 g protein.

Via:: Food

      

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>