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Louisiana Salmon Served Over Polenta
Source: dLife

Polenta, a southern staple, is the perfect complement to this spicy salmon.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 702.1
Total Carbs 66.5 g
Dietary Fiber 16.6 g
Sugars 2.3 g
Total Fat 23.6 g
Saturated Fat 5.6 g
Unsaturated Fat 5.7 g
Potassium 1223.0 mg
Protein 56.1 g
Sodium 486.2 mg
Dietary Exchanges
2 1/2 Fat , 5 Meat , 1/2 Milk
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  salmon fillet
1 tbsp  Butter, unsalted
1 tbsp  canola oil
0 1/4 cup  fat free milk
0 1/4 tsp  salt
1 1/2 cup  cornmeal
2 tbsp  grated parmesan cheese, low sodium
1 tbsp  paprika
1 tsp  salt
1 tbsp  garlic powder
2 tsp  black pepper
1 tbsp  onion powder
1 tbsp  ground cayenne (red pepper)
2 tbsp  oregano leaves
1 tbsp  ground thyme
  1. Preheat oven to 400 degrees. Mix together Cajun Seasoning ingredients (starts with paprika and goes through thyme).
  2. Coat the salmon with Cajun seasoning; set aside.
  3. Heat a medium-size ovenproof skillet over medium-high heat and add the butter and the oil. Sear the salmon, skin side up, about 3 to 4 minutes. Turn the salmon over.
  4. Transfer the skillet to the oven. Bake, uncovered, about 6 to 8 minutes, or until the salmon is moist and slightly pink in the center.
  5. In a medium-size saucepan, heat 1 1/2 cups water, the milk, and salt to boiling. Gradually whisk in the cornmeal, a little at a time, whisking constantly.
  6. Reduce heat and simmer, stirring occasionally, about 5 minutes or until thickened. Remove from heat. Stir in the cheese. Serve the salmon over the polenta.

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