Ingredients

• 1 lemon, for zest/juice
• 2 large yellow onions
• 3 cloves garlic
• 6 plum tomatoes
• ½ bunch fresh cilantro
• 4 (6 oz) salmon fillets, skin removed (about 1 ½ lb)
• ¼ teaspoon pepper
• 1 teaspoon kosher salt, divided
• 2 tablespoons canola oil, divided
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• ¼ teaspoon crushed red pepper
• 2 cups reduced-sodium chicken broth

Steps

1. Zest lemon (1 teaspoon), then juice (2 tablespoons). Slice onions and garlic thinly. Cut tomatoes into quarters, then cut quarters into thin strips. Chop cilantro coarsely (½ cup).
2. Preheat large sauté pan on medium-high 2–3 minutes. Season fish with pepper and ½ teaspoon salt (wash hands). Place 1 tablespoon oil in pan, add salmon, and cook 1–2 minutes on each side until lightly browned. Remove salmon from pan and cover to keep warm.
3. Place remaining 1 tablespoon oil in pan; add onions, garlic, and remaining ½ teaspoon salt. Cook and stir 3–4 minutes until onions have softened and slightly browned. Reduce heat to medium. Add cumin, coriander, and red pepper; cook and stir 1 more minute to toast spices.
4. Reduce heat to medium-low; return salmon to pan. Add broth and tomatoes; simmer 3–4 minutes until liquid has reduced by about one-half and centers of fillets flake easily and are 145°F. Remove pan from heat; stir in lemon zest, lemon juice, 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 microwave-safe bowl. Cover and microwave on HIGH 8–10 minutes, whisking every 3 minutes, until liquid has been absorbed and polenta has thickened.
2. Stir in goat cheese and serve.