Cooking

COOKING ON DEADLINE: Salmon with Polenta, Tomato Vinaigrette

Food Deadline Salmon With Polenta

This February 2017 photo shows salmon with polenta and warm tomato vinaigrette in New York. This dish is from a recipe by Katie Workman. (Sarah Crowder via AP)

By KATIE WORKMAN , Associated Press

As Mother Nature nudges spring along, it’s time to dream of the fresh, light meals that go hand in hand with this time of year.

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? Well, all right then, we’re on the same page.

When I want my filets of fish to look perfect, I like to start them in a hot pan and then transfer them to the oven to finish cooking, rather than flipping them in the pan. That way, they stay intact and beautiful. If you decide to use salmon with the skin on, starting them skin down in a hot pan also ensures that delicious crispiness.

You could add any number of things to the topping here: chopped olives, different herbs, capers.

A small bunch of daffodils on the table wouldn’t hurt either.

___

SALMON WITH POLENTA AND WARM TOMATO VINAIGRETTE

Food Deadline Salmon With Polenta

This February 2017 photo shows salmon with polenta and warm tomato vinaigrette in New York. This dish is from a recipe by Katie Workman. (Sarah Crowder via AP)

Serves 4

Start to finish: 30 minutes

___

1 1/2 cups chicken broth

2 1/2 cups whole milk

1 cup cornmeal or polenta

Kosher salt and freshly ground pepper to taste

3 tablespoons olive oil, divided

1 shallot, chopped

1 pint multi-colored cherry tomatoes, halved

1 tablespoon chopped fresh oregano leaves

1 tablespoon sherry or red wine vinegar

4 (6 to 8-ounce) salmon filets, with skin if desired

1/4 cup freshly grated Parmesan cheese

2 tablespoons unsalted butter

___

Preheat the oven to 450 F. 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. Season with salt and pepper. Continue to simmer and whisk semi-frequently until the mixture has thickened and become creamy, about 20 minutes.

While the polenta is cooking, heat 2 tablespoons of the oil in a large skillet, preferably nonstick, over medium heat. Add the shallot and saute for 2 minutes, then add the tomatoes and oregano and saute for another 4 minutes or so, until the tomatoes have collapsed slightly. Transfer the tomatoes to a bowl, stir in the vinegar, and tent with foil to keep warm.

Return the pan to medium high heat and heat the remaining tablespoon of oil. Season the salmon with salt and pepper. Place the salmon skin side down (if applicable) in the hot pan and sear for 4 minutes. Transfer the pan to the oven and roast the fish for about 5 minutes, until cooked to your liking.

Meanwhile, when the polenta has finished cooking, remove it from the heat and whisk in the Parmesan and the butter. Taste, and add pepper and additional salt if needed. Divide the polenta among 4 plates. Use a metal spatula to transfer the salmon filets on top of the polenta, and spoon some of the tomato vinaigrette over it. Serve hot.

___

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.

___

Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at http://www.themom100.com/about-katie-workman/

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s