Grilled salmon with polenta – a detailed recipe for cooking. value of one serving: (4 total) Calories 390, total fat one 5 g., saturated fats, proteins 38 g, carbohydrates 24 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Food Photography: Ryan Dausch Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 slices of salmon fillet, 170 g each each
- One tube (500 gr.) Of finished polenta, cut into 12 circles
- 3 tbsp. cherry tomatoes
- 2 tbsp. l olive oil as well as more for grilling
- 3 cloves of garlic, finely grated
- 1/2 tsp chopped thyme, plus 3 sprigs
- 1/4 Art. dry white wine
- 1 tbsp. l chopped chives
Recipes with similar ingredients: salmon, polenta, cherry tomatoes, white wine, chives, garlic, thyme
Recipe preparation:
- Preheat the grill to a medium level. On a large piece of foil mix tomatoes with 1 tbsp. l olive oil, garlic, 3/4 tsp salt and a few pinches of ground pepper. Add twigs thyme and slightly raise the edges of the foil. Pour the wine and fold the edges together to form a package; set aside.
- Lubricate both sides of the polenta circles with the remaining 1 tbsp. l olive oil. Season with salt and pepper. Sprinkle salmon chopped thyme, season with salt and pepper. Lubricate grill grates. Grill a foil bag and cook until soft tomatoes from 10 to 12 minutes Grill polenta and salmon skin down for 3 to 4 minutes; turn over and fry 3 more or 4 minutes until salmon is ready.
- Arrange the pieces of salmon and polenta in plates. Lay out tomatoes and pour them with juice on top. Sprinkle with chives. Recipe grilled salmon with tomatoes.
