Ingredients
1 cup polenta 3 ½ 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 (2 oz.) jar diced pimientos, drained ⅓ cup chopped red onion 3 tablespoons lime juice 1 tablespoon chopped fresh mintDescription
Notes: Serve With Sliced Tomatoes Lightly Dressed With Balsamic Vinegar.
IVillage
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