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
Details
Preparation time 30mins
Cooking time 30mins
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.
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