ACTIVE: 35 minutes/ TOTAL: 35 minutes/ SERVES: 4
3 cups grape tomatoes
2 tbsp extra-virgin olive oil, plus more for the grill
3 cloves garlic, finely grated
Kosher salt and freshly ground pepper
1/2 tsp 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 tbsp chopped fresh chives
- Preheat a grill to medium high. Toss the tomatoes with 1 tbsp olive oil, the garlic, 3/4 tsp salt and a few grinds of pepper on a large piece of foil. Add the thyme sprigs and bring up the edges of the oil slightly. Pour in the wine and fold the edges together to form a packet; set aside.
- Brush both sides of the polenta rounds with the remaining 1 tbsp olive oil; season with salt and pepper. Season the salmon with the chopped thyme, salt and pepper.
- Oil the grill grates. Grill the foil packet until the tomatoes are soft, 10 to 12 minutes; flip and grill until well marked and the salmon is just cooked through, 3 to 4 more minutes.
- Divide the salmon and polenta among plates. Spoon the tomatoes and juices over the top. Sprinkle with the chives.