Maple Salmon with Polenta Fries and Green Salad

620 cal, 39g carbs, 43g protein, 33g fat, 105mg chol, 920mg sodium, 2g fiber

Maple Salmon with Polenta Fries and Green Salad

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup maple syrup

  • ¼

    cup soy sauce

  • 1

    tsp minced fresh ginger

  • 1

    tsp minced garlic

  • 4

    (6-oz) salmon fillets

  • 1

    (18-oz) tube prepared plain polenta

  • 1

    tbsp olive oil

  • 1

    tsp salt

  • ¼

    tsp black pepper

  • 2

    tbsp white wine vinegar

  • 6

    cups mixed baby greens or butter lettuce


Preheat oven to 425* F. In a shallow baking dish, combine maple syrup, soy sauce, ginger, and garlic. Add salmon; turn to coat evenly. Set aside 5 minutes. Meanwhile, unwrap polenta tube. Cut in half crosswise. Cut each half into wedges about the size of steak fries. Arrange on a rimmed baking sheet. Toss with 2 tbsp oil, salt and pepper. Bake 25 minutes or until golden brown and crisp. While fries are baking, remove salmon from marinade and scrape marinade into a small saucepan. Simmer, stirring over medium heat until reduced to a syrup. Heat a large nonstick skillet over medium 3 minutes; add 1 tbsp oil. Sear salmon fillets 3 to 4 minutes per side. Whisk remaining 3 tbsp oil with vinegar. Toss with greens. Drizzle salmon with reduced marinade and serve with polenta fries and salad.


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