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Ingredientes
- 125 gm Instant polenta, (4oz)
- 200 gm Young leaf spinach, roughly minced (7oz)
- 2 Tbsp. Mascarpone cheese
- Â Â Salt and freshly grnd black pepper
- 375 gm Salmon fillet, skin removed and cut into strips (12oz)
- 400 gm Fresh broccoli, cut into bite size florets and steamed
- 1 x 300 gram car fresh Napoletana sauce
- 250 gm Greek yogurt, (8oz)
- 125 gm Grated mozarella cheese, (4oz)
Direcciones
- Preheat the oven to 190 C, 375 F, Gas Mark 5.
- Bring 500ml (18fl ounce) water to the boil. Pour in the polenta and stir continuously for 5 min till thick and smooth. Stir in the spinach and mascarpone till 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 min on each side. Place the broccoli and salmon over the polenta and cover with Napoletana sauce.
- Mix together the Greek yogurt, mozzarella cheese and season. Spread this mix over the bake and place in the preheated oven for 20 min.
- Notes Delicious served with a tossed green salad and chunks of wholemeal bread.
- NOTES : A filling but light supper or possibly lunch dish with creamy polenta and fresh salmon
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 4 servings | |
| Calories 377 | |
| Calories from Fat 139 | 37% |
| Total Fat 15.54g | 19% |
| Saturated Fat 4.28g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 135mg | 6% |
| Potassium 878mg | 25% |
| Total Carbs 33.0g | 9% |
| Dietary Fiber 3.6g | 12% |
| Sugars 4.62g | 3% |
| Protein 26.33g | 42% |
