Ingredients

• 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

Prep

• 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.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Check fish for bones, then season with ½ 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.
2. Place remaining 1 tablespoon oil, onions, garlic, and remaining ½ teaspoon salt in pan; cook 3–4 minutes or until onions have softened and caramelized slightly.
3. Reduce heat to medium. Add cumin, coriander, and pepper flakes; cook 1 more minute or until fragrant.
4. 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.

Ingredients

• 1 cup yellow cornmeal
• 4 cups reduced-sodium chicken broth
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• ½ cup crumbled goat cheese

Steps

1. 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.
2. Stir in goat cheese and serve.