Broiled Salmon with Polenta and Corn Relish
Broiled salmon served atop soft polenta with a refreshing mint and lime corn relish.
1 cup polenta
3 1/2 cups chicken broth
1 pound boned salmon fillet with skin (maximum 1-inch thick)
Salt and freshly ground pepper
1 cup fresh or frozen corn kernels (thawed, if frozen)
1 (2-ounce) jar diced pimientos, drained
1/3 cup chopped red onion, soaked in ice water for several minutes and drained well
3 tablespoons fresh lime juice
1 tablespoon snipped fresh mint
- For Polenta: 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.
- For Salmon: Rinse fish and pat dry; cut into 4 equal pieces. Sprinkle lightly with salt and pepper. Lay salmon skin side up in a lightly oiled 10 x 15-inch pan.
- Broil about 4 inches from heat source 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), about 3 to 4 minutes longer.
- For Corn Relish: In a small bowl, mix corn, pimientos, onion, lime juice, and mint.
- To Serve: Spoon polenta equally onto plates. Add a piece of salmon to each and garnish with corn relish. Season to taste with salt and pepper, as desired.
Makes 4 servings.