Recipe by Sunset magazine
"Lightly seasoned salmon is laid on a bed of polenta and garnished with a fresh tasting corn relish. Serve with sliced tomatoes lightly dressed with balsamic vinegar."
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3 1/2 cups
fat-skimmed chicken broth
boned salmon fillet with skin (maximum 1 in. thick)
Salt and pepper
frozen corn kernels, thawed
1 (2 ounce) jar
diced pimientos, drained
chopped red onion
chopped fresh mint
I made this with grits flavored with a little cream cheese, milk, tabasco and Parmesan cheese (I much prefer the consistency of thick grits to that of Polenta and grits are fabulous with salmon!). The flavor combinations made this one of my favorite meals. The salmon was awesome and the corn relish added a delicious topping that really made the meal! Superb! Tip: If you don't like to eat the salmon skin, leave it on for the cooking because it helps keep the fish tender. It just peels right off after cooking. Kosher salt and fresh cracked pepper on the fish is much better than regular salt and pepper. Cajun seasoning would also be really good on the fish.
This was easy and tasty. I added a drizzle of lemon scented EVO to the salmon for extra flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Broiled Salmon with Corn Relish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 144
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