Grilled Salmon and Polenta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 421
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 94 milligrams
- Sodium
- 735 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 3 grams
- Sugar
- 4 grams
- Protein
- 37 grams
- Total: 35 min
- Active: 35 min
Ingredients
3 cups grape tomatoes
2 tablespoons extra-virgin olive oil, plus more for the grill
3 cloves garlic, finely grated
Kosher salt and freshly ground pepper
1/2 teaspoon chopped fresh thyme, plus 3 sprigs
1/4 cup dry white wine
1 17- to 18-ounce tube polenta, cut into 12 rounds
4 6-ounce skin-on center-cut salmon fillets, preferably wild
1 tablespoon chopped fresh chives
Directions
- Preheat a grill to medium high. Toss the tomatoes with 1 tablespoon olive oil, the garlic, 3/4 teaspoon salt and a few grinds of pepper on a large piece of foil. Add the thyme sprigs and bring up the edges of the foil slightly. Pour in the wine and fold the edges together to form a packet; set aside.
- Brush both sides of the polenta rounds with the remaining 1 tablespoon olive oil; season with salt and pepper. Season the salmon with the chopped thyme, salt and pepper.
- Oil the grill grates. Grill the foil packet until the tomatoes are soft, 10 to 12 minutes. Meanwhile, grill the polenta and the salmon skin-side down, 3 to 4 minutes; flip and grill until well marked and the salmon is just cooked through, 3 to 4 more minutes.
- Divide the salmon and polenta among plates. Spoon the tomatoes and juices over the top. Sprinkle with the chives.