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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Louisiana Salmon Served Over Polenta

Source: dLife

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

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 23.6 Fat, 4.8 Meat, 0.1 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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Servings

Ingredients

2.0
2 each salmon fillet 1.0
1 tbsp Butter, unsalted 1.0
1 tbsp canola oil 0.25
0 1/4 cup fat free milk 0.25
0 1/4 tsp salt 1.5
1 1/2 cup cornmeal 2.0
2 tbsp grated parmesan cheese, low sodium 1.0
1 tbsp paprika 1.0
1 tsp salt 1.0
1 tbsp garlic powder 2.0
2 tsp black pepper 1.0
1 tbsp onion powder 1.0
1 tbsp ground cayenne (red pepper) 2.0
2 tbsp oregano leaves 1.0
1 tbsp ground thyme

Directions

Preheat oven to 400 degrees. Mix together Cajun Seasoning ingredients (starts with paprika and goes through thyme).
Coat the salmon with Cajun seasoning; set aside.
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.
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.
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.
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.