Salmon, Polenta and Broccoli Layer
A Salmon bake with Polenta and Broccoli, topped with Greek yogurt and Mozarella cheese.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main | Bake,Grill | 30 mins to 1 hour |
Ingredients
- 125g instant polenta
- 200g young leaf spinach, roughly chopped
- 2 x 15ml spoons mascarpone cheese
- salt and freshly ground black pepper
- 375g salmon fillet, skin removed and cut into strips
- 400g fresh broccoli, cut into bite size florets and steamed
- 300g carton fresh Napoletana sauce
- 250g Greek yogurt
- 125g grated mozarella cheese
Method
Preheat the oven to 190°C, 375°F, Gas Mark 5.
Bring 500ml water to the boil. Pour in the polenta and stir continuously for 5 minutes until thick and smooth. Stir in the spinach and mascarpone until the spinach has wilted and season. Remove from the heat and spoon the polenta into an ovenproof dish.
Place the salmon on some foil under a preheated grill and cook for 3 minutes on each side. Place the broccoli and salmon over the polenta and cover with Napoletana sauce.
Mix together the Greek yogurt, mozzarella cheese and seasoning. Spread this mixture over the bake and place in the preheated oven for 20 minutes.
