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

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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

Directions

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.


Nutrition

Facebook Conversations