Ingredients
- 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
Description
Notes: Serve With Sliced Tomatoes Lightly Dressed With Balsamic Vinegar.
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