zest/juice of 1 lemon
2 large yellow onions, thinly sliced
3 cloves garlic, thinly sliced
6 plum tomatoes
1/2 cup cilantro, coarsely chopped
4 salmon fillets, skin removed (1 1/2 lb)
1 teaspoon kosher salt, divided
1/4 teaspoon pepper
2 tablespoons canola oil, divided
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 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.
1. Preheat large sauté pan on medium-high 2-3 minutes. Season fish 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.
2. 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.
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. Remove pan
from heat; stir in lemon juice, zest, and cilantro. Serve.

1 cup yellow cornmeal
4 cups reduced-sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup crumbled goat cheese
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.