Broiled Salmon with Corn Relish

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

1 cup frozen corn kernels, thawed

1 jar (2 oz.) diced pimientos, drained

1/3 cup chopped red onion

3 tablespoons lime juice

1 tablespoon chopped fresh mint

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 536Calories from Fat 22

% Daily Value *
Total Fat 13g20%

Saturated Fat 2.5g13%
Cholesterol 67mg23%
Sodium 139mg6%
Total Carbohydrate 65g22%

Dietary Fiber 8.2g33%
Protein 37g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Broiled Salmon with Corn Relish