Grilled Salmon, Balsamic Onions And Polenta Recipe from Flying Fish Cafe, BoardWalk

 
Ingredients

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4 salmon fillets (5 oz. each)
I Tbs. olive oil
1/4 tsp. each salt and freshly ground pepper

Balsamic Onions
2 large red onions, each cut into
8 wedges with root end and skin attached
3 Tbs. balsamic vinegar
1/4 tsp. each salt and freshly ground
black pepper
2 tsp. honey
2 thyme sprigs
1 roll (24 oz) heat and serve polenta, sliced in 12 rounds (often in the produce section)
Nonstick cooking spray

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Method

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Heat barbecue grill, ridged grill pan or broiler. Have ready two 12 in. long pieces heavy duty foil. Rub salmon with the oil; sprinkle with salt and pepper.

Balsamic Onions: Turn up edges of both pieces foil. Place ingredients near I end of each sheet. 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 to I0 minutes longer until onions are tender when packets are pierced. Open carefully; discard onion skins and thyme.

Spray polenta slices with cooking spray; grill or broil 3 minutes per side.

Grill or broil salmon (see Tip) 4 to 5 minutes per side until opaque in center. Serve with the onions and polenta.

Cooks Note: 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.