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Ingredients
- 1 c. polenta
- 3 1/2 c. fat-skimmed chicken broth
- 1 lb boned salmon fillet with skin, 1"-thk max Salt to taste Freshly-grnd black pepper to taste
- 1 c. frzn corn kernels thawed
- 1 jar diced pimientos - (2 ounce) liquid removed
- 1/3 c. minced red onion
- 3 Tbsp. lime juice
- 1 Tbsp. minced fresh mint
Directions
- In a 5- to 6-qt pan, combine polenta and broth. Stir over high heat till mix boils, then reduce heat and simmer, stirring often, till polenta is smooth to taste, about 15 min.
- Meanwhile, rinse fish and pat dry; cut into 4 equal pcs. Sprinkle lightly all over with salt and pepper. Lay salmon skin side up in a lightly oiled 10- by 15-inch pan.
- Broil about 4 inches from heat for 4 min. With a wide spatula, turn salmon over and broil till fish is opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 min longer.
- Meanwhile, in a small bowl, mix corn, pimientos, onion, lime juice, and mint.
- Spoon polenta equally onto plates. Add in a piece of salmon to each and garnish with corn relish. Add in more salt and pepper to taste.
- This recipe yields 4 servings.
- Comments: Serve with sliced tomatoes lightly dressed with balsamic vinegar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 4 servings | |
| Calories 418 | |
| Calories from Fat 149 | 36% |
| Total Fat 16.54g | 21% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 91mg | 4% |
| Potassium 576mg | 16% |
| Total Carbs 39.04g | 10% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.54g | 2% |
| Protein 27.26g | 44% |
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