Salmon with Polenta and Warm Tomato Vinaigrette

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon capers rinsed drained
• 1 tablespoon parsley fresh chopped
• 1 pint grape tomatoes halved
• 0.5 teaspoon kosher salt divided
• 3 tablespoons olive oil divided
• 1 cup polenta dry
• 0.5 cup onion red minced
• 1 tablespoon red wine vinegar 
• 24 ounce salmon fillet 
• 3.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Bring 3 1/2 cups water and 1/4 teaspoon salt to a boil in a saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low; cook 12 minutes, stirring occasionally.
2. Combine tomatoes, onion, 2 tablespoons oil, vinegar, and capers.
3. Heat a large nonstick skillet over medium-high heat.
4. Add 1 tablespoon oil; swirl to coat.
5. Sprinkle fish with 1/4 teaspoon salt and pepper. Cook, skin side down, 7 minutes; turn over, and cook 1 minute.
6. Remove from pan.
7. Add tomato mixture to pan, reduce heat to low, and cook 2 minutes. Spoon 3/4 cup polenta into each of 4 shallow bowls. Top each serving with 1 fillet and 1/2 cup tomato mixture.
8. Sprinkle with parsley.