KITCHEN SCOOP: Garlic Roasted Salmon with Two-Cheese Polenta
This week, food blogger and recipe creator Alicia Ross makes Garlic Roasted Salmon with Two-Cheese Polenta.
Garlic Roasted Salmon with Two-Cheese Polenta
2 pieces salmon fillet (4 ounces each)
1/2 teaspoon olive oil
2 cloves garlic, finely minced
Juice from 1/2 lemon
Preheat the oven to 450 degrees F.
Spray an 8×8-inch glass baking dish with cooking oil spray. Place salmon pieces in dish. Drizzle 1/4 teaspoon oil over each piece. Sprinkle garlic evenly over salmon. Squeeze juice from lemon half over salmon pieces, and bake, uncovered, until fish flakes easily with a fork, 8 to 10 minutes. Remove from pan and serve over Two-Cheese Polenta.
1 can (14 ounces) fat-free, reduced-sodium chicken broth
1/2 cup water
1/2 cup plain yellow cornmeal
2 ounces reduced-fat cream cheese (Neufchatel) or regular cream cheese
1/2 cup shredded sharp cheddar cheese
Combine chicken broth and water in a 2-quart saucepan and bring it to a boil over high heat. Measure out corn meal and set aside. Cut cream cheese into 1-inch cubes and set aside. Measure out cheddar cheese and set aside.
Maintaining a boil, whisk broth mixture briskly while sprinkling in cornmeal a tiny bit at a time. Continue to whisk constantly until polenta reaches a porridge-like consistency, about 2 to 3 minutes. Remove pot from heat and stir in cream cheese and cheddar. Serve.
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