Cajun-Spiced Salmon and Cabbage with Polenta
Cajun-Spiced Salmon and Cabbage with Polenta
Ingredients
- 6 cups (510 g) green cabbage, cut into large dice
- 2 tbsp (30 ml) olive oil
- 2 tsp paprika
- ½ tsp ground black pepper
- ½ tsp onion powder
- ½ tsp brown sugar
- ¼ tsp dried oregano
- ½ tsp salt
- 1 ½ lb (675 g) salmon fillet with skin, cut into 4 pieces
- 2 cups (500 ml) chicken broth
- 2 cups (500 ml) milk
- ¾ cup (120 g) quick-cooking polenta
- ½ tsp garlic powder
- 3 tbsp butter
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick or parchment paper-lined baking sheet, combine the cabbage and oil. Season with salt and pepper. Bake for 10 minutes or until the cabbage is slightly golden.
- Meanwhile, in a shallow bowl, combine the spices and salt. Coat the top of the salmon pieces with the spice mix.
- Nestle the fish in the cabbage, making sure that the salmon skin is in direct contact with the baking sheet. Bake for 10 minutes or until the desired doneness.
Cajun-Spiced Salmon and Cabbage with Polenta