Broiled Salmon With Corn Relish – a delicious recipe with polenta, chicken broth, skin, Salt, corn kernels, pimientos. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a 5- to 6-quart pan, combine polenta and broth. Stir over high heat until mixture boils, then reduce heat and simmer, stirring often, until polenta is smooth to taste, about 15 minutes.
2
Meanwhile, rinse fish and pat dry; cut into 4 equal pieces. Sprinkle lightly all over with salt and pepper. Lay salmon skin side up in a lightly oiled 10- by 15-inch pan.
3
Broil about 4 inches from heat for 4 minutes. With a wide spatula, turn salmon over and broil until fish is opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes longer.
4
Meanwhile, in a small bowl, mix corn, pimientos, onion, lime juice, and mint.
5
Spoon polenta equally onto plates. Add a piece of salmon to each and garnish with corn relish. Add more salt and pepper to taste.
645
kcal
Calories
24
g
Fat
14
g
Carbs
90
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup polenta, 3 1/2 cups fat-skimmed chicken broth, 1 pound boned salmon fillet with skin (maximum 1 in. thick), Salt and pepper, and more.
Yes, Broiled Salmon With Corn Relish falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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