By MMC
Prepare the instant polenta according to package instructions. Typically, bring 1 1/4 cups of water to a boil, then gradually stir in the polenta while constantly whisking. Reduce the heat to low and cook for 3-5 minutes until thickened, stirring occasionally. Remove from heat and season with salt and pepper to taste. Keep warm.
Heat the olive oil in a non-stick skillet over medium-high heat. Season the salmon fillet with salt and black pepper on both sides.
Place the salmon fillet in the skillet, skin-side down if applicable. Cook for about 4 minutes or until the skin is crispy and the salmon is halfway cooked. Flip the salmon and cook for another 3-4 minutes until the salmon is cooked through and lightly browned. Remove from heat and set aside.
In the same skillet, add the sautéed cherry tomatoes and a touch more olive oil if needed. Sauté for 1-2 minutes until the tomatoes are slightly softened but still maintain their shape.
Add the lemon zest to the pan with the cherry tomatoes and stir to combine, cooking for an additional minute to release the fragrance of the lemon.
To serve, spoon a portion of the prepared polenta onto each plate. Top with the seared salmon fillet and a generous spoonful of the sautéed cherry tomatoes. Garnish with additional lemon zest if desired.
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This Main course Seafood recipe is ready in 30 minutes and features salmon fillet, quick-cook polenta, water and other delicious ingredients. Contains 550 calories total.
Prepare the instant polenta according to package instructions. Typically, bring 1 1/4 cups of water to a boil, then gradually stir in the polenta while constantly whisking. Reduce the heat to low and cook for 3-5 minutes until thickened, stirring occasionally. Remove from heat and season with salt and pepper to taste. Keep warm.
Heat the olive oil in a non-stick skillet over medium-high heat. Season the salmon fillet with salt and black pepper on both sides.
Place the salmon fillet in the skillet, skin-side down if applicable. Cook for about 4 minutes or until the skin is crispy and the salmon is halfway cooked. Flip the salmon and cook for another 3-4 minutes until the salmon is cooked through and lightly browned. Remove from heat and set aside.
In the same skillet, add the sautéed cherry tomatoes and a touch more olive oil if needed. Sauté for 1-2 minutes until the tomatoes are slightly softened but still maintain their shape.
Add the lemon zest to the pan with the cherry tomatoes and stir to combine, cooking for an additional minute to release the fragrance of the lemon.
To serve, spoon a portion of the prepared polenta onto each plate. Top with the seared salmon fillet and a generous spoonful of the sautéed cherry tomatoes. Garnish with additional lemon zest if desired.
Calories per Serving: 550
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