Add the chicken broth and ¼ teaspoon salt to a saucepan over high heat and bring to a boil.

While waiting for the broth to come to a boil, halve your grape tomatoes and add to a medium sized bowl. Mince your red onion and add to the same bowl. Add 2 tablespoons olive oil, 1 tablespoon white wine vinegar, and 1 tablespoon capers. Mix to combine and set aside.

When the broth is boiling, gradually whisk in the cornmeal, whisking constantly until the cornmeal is incorporated and begins to thicken. Reduce the heat to low and cook for 12 minutes, stirring occasionally.

When there is a minute or two left, add the milk, stirring to incorporate it into the polenta.

Heat a large saute pan over medium-high heat. Add 1 tablespoon olive oil, swirling to coat. Sprinkle the fish with ¼ teaspoon salt and pepper. Add the salmon, skin side down to the pan and cook for 7 minutes.

Turn the salmon over and cook for 1-2 more minutes.

Remove the salmon from the pan and keep warm.

Add the tomato mixture to the pan, reducing the heat to medium, and cook for 3-5 minutes.

Add ¾ cup polenta to 4 bowls and top each with 1 salmon fillet and ½ cup of the tomato mixture. Sprinkle with parsley.