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Makes 4 servings
James Carrier

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Meanwhile, in a small bowl, mix corn, pimientos, onion, lime juice, and mint.

Step 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.

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