35 minutes total
1 lemon, for zest/juice
2 large yellow onions, thinly sliced
3 cloves garlic, thinly sliced
6 plum tomatoes
½ cup cilantro, coarsely chopped
4 salmon fillets (1 ½ lb), skin removed
1 teaspoon kosher salt, divided
¼ teaspoon pepper
2 tablespoons canola oil, divided
2 teaspoons ground cumin
2 teaspoons ground coriander
¼ teaspoon red pepper flakes
2 cups reduced-sodium chicken broth
Zest/grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (2 tablespoons).
Slice onions and garlic. Cut tomatoes into quarters, then cut quarters into thin strips. Chop cilantro.
Preheat large sauté pan on medium-high 2–3 minutes. Check fish for bones, then season with 1/2 teaspoon salt and the pepper. Place 1 tablespoon oil in pan; cook 1–2 minutes on each side or until seared and browned. Remove salmon from pan; cover loosely and set aside.
Place remaining 1 tablespoon oil, onions, garlic, and remaining 1/2 teaspoon salt in pan; cook 3–4 minutes or until onions have softened and caramelized slightly.
Reduce heat to medium. Add cumin, coriander, and pepper flakes; cook 1 more minute or until fragrant.
Reduce heat to medium-low; return salmon to pan. Add broth and tomatoes; simmer 3–4 minutes or until liquid has reduced by about one-half and salmon is 145°F (or opaque and separates easily). Remove pan from heat; stir in lemon juice, zest, and cilantro. Serve.
1 cup yellow cornmeal
4 cups reduced-sodium chicken broth
½ teaspoon kosher salt
¼ teaspoon pepper
½ cup crumbled goat cheese
Combine cornmeal, broth, salt, and pepper in a microwave-safe bowl. Cover and microwave on HIGH 8-10 minutes, whisking every 3 minutes, or until polenta has thickened.
Stir in goat cheese and serve.
Recipe and photo courtesy of Publix