Maple Salmon with Polenta Fries and Green Salad

By á-34570

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

Ingredients

• 1/2 cup maple syrup
• 1/4 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
• 1/4 tsp black pepper
• 2 tbsp white wine vinegar
• 6 cups mixed baby greens or butter lettuce

Preparation

Step 1

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.