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The Ultimate Grilled Salmon and Polenta with a Charred Tomato Vinaigrette

A fork flaking a piece of the juicy, finished Grilled Salmon.

A complete and elegant meal cooked entirely on the grill. This recipe features skin-on salmon fillets seasoned with fresh thyme, grilled until the skin is crisp and the fish is cooked through. The salmon is served with grilled rounds of pre-cooked polenta. A simple, rustic sauce is created by grilling grape tomatoes, garlic, and thyme in a white wine foil packet. The finished dish is plated together and garnished with fresh chives.

Ingredients

Scale
  • 3 cups grape tomatoes
  • 2 tablespoons extra-virgin olive oil, plus more for the grill
  • 3 cloves garlic, finely grated
  • Kosher salt and freshly ground pepper
  • 1/2 teaspoon chopped fresh thyme, plus 3 sprigs
  • 1/4 cup dry white wine
  • 1 (17- to 18-ounce) tube polenta, cut into 12 rounds
  • 4 (6-ounce) skin-on center-cut salmon fillets, preferably wild
  • 1 tablespoon chopped fresh chives

Instructions

  1. Preheat a grill to medium-high heat.
  2. Prepare the Tomato Packet: On a large piece of foil, toss the grape tomatoes with 1 tablespoon of olive oil, the grated garlic, 3/4 teaspoon of salt, and a few grinds of pepper. Add the thyme sprigs.
  3. Bring up the edges of the foil slightly, pour in the white wine, and fold the edges together to form a sealed packet. Set aside.
  4. Prepare the Polenta and Salmon: Brush both sides of the polenta rounds with the remaining 1 tablespoon of olive oil and season with salt and pepper.
  5. Season the salmon fillets with the chopped thyme, salt, and pepper.
  6. Grill the Meal: Oil the grill grates. Place the foil packet on the grill and cook for 10 to 12 minutes, until the tomatoes are soft.
  7. Meanwhile, place the polenta rounds and the salmon fillets (skin-side down) on the grill. Cook the polenta and salmon for 3 to 4 minutes per side, flipping once, until the polenta is well-marked and the salmon is just cooked through.
  8. Assemble and Serve: Divide the salmon and grilled polenta among four plates.
  9. Carefully open the foil packet and spoon the tomato mixture and its juices over the salmon and polenta.
  10. Sprinkle with the chopped fresh chives before serving.

Notes

  • This recipe efficiently cooks the entire meal on the grill at the same time.
  • Using pre-cooked polenta in a tube is a convenient shortcut that works perfectly for grilling.
  • Cooking the tomatoes in a sealed foil packet steams them in the white wine and their own juices, creating an instant sauce.

Nutrition

Find it online: https://www.eatswithsoul.com/grilled-salmon/