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Title: Grilled Salmon, Balsamic Onions & Polenta
Categories: Insert Salmon
Yield: 4 Servings
| 4 | Salmon fillets -- (5 ounces | |
| Each) | ||
| 1 | tb | Olive oil |
| 1/4 | ts | Each salt and freshly ground |
| Pepper | ||
| Balsamic Onions: | ||
| 2 | lg | Red onions -- (see below) |
| 3 | tb | Balsamic vinegar |
| 1/4 | ts | Each salt and freshly ground |
| Pepper | ||
| 2 | ts | Honey |
| 2 | Thyme sprigs | |
| 1 | Roll heat & serve polenta -- | |
| Sliced in 12 rounds | ||
| Non-stick cooking spray |
Cut each onion into 8 wedges with root end and skin attached.
1. Heat barbecue grill, ridged grill pan or broiler. Have ready two 12" long pieces heavy-duty foil. Rub salmon with the oil; sprinkle with salt and pepper. 2. Balsamic Onions: Turn up edges of both pieces foil. Place half the ingredients near 1 end of each sheet. Fold Fold other half of foil over onion filling. Fold edges over tightly to prevent leaks. Grill or broil 10 minutes, turn over and cook 5-10 minutes longer until onions are tender when packets are pierced. Open carefully; discard onion skins and thyme. 3. Spray polenta slices with cooking spray; grill or broil 3 minutes per side. 4. Grill or broil salmon (see Tip) 4-5 minutes per side until opaque in center. Serve with the onions and polenta.
Note: Look for heat & serve sausage-like cylinders of polenta in the produce section of your supermarket.
Tip: If you can't fit everything on your grill at once, grill the onions and polenta first and keep warm on a covered serving platter, then grill the salmon.
Per serving: 473 cal, 33 g pro, 38 g car, 5 g fiber, 19 g fat (4 g saturated fat), 84 mg chol, 683 mg sod.
Prep: 15 minutes; Grill/Broil: 30 minutes; Cost per serving: $3.21
Source: Woman's Day Magazine, 7/14/98 / From the article "Dinner At Disney".
MC formatted by Pamela Creeden 9/11/98.
Recipe By : Flying Fish Cafe / Chef John State