Try this Salmon, Polenta And Broccoli Layer recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 190 C, 375 F, Gas Mark 5. Bring 500ml (18fl oz) water to the boil. Pour in the polenta and stir continuously for 5 minutes until thick and smooth. Stir in the spinach and mascarpone until the spinach has wilted and season. Remove from the heat and spoon the polenta into an ovenproof dish. Place the salmon on some foil under a preheated grill and cook for 3 minutes on each side. Place the broccoli and salmon over the polenta and cover with Napoletana sauce. Mix together the Greek yogurt, mozzarella cheese and season. Spread this mixture over the bake and place in the preheated oven for 20 minutes. Notes Delicious served with a tossed green salad and chunks of wholemeal bread. NOTES : A filling but light supper or lunch dish with creamy polenta and fresh salmon
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Serving Size: 1 Serving (376g) | ||
Recipe Makes: 4 servings | ||
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Calories: 25 | ||
Calories from Fat: 22 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 8mg | 2 % | |
Sodium 23.3mg | 1 % | |
Potassium 11.3mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 25
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