Ready in 20 minutes | Serves 4
Polenta with salmon and almonds is a quick and easy recipe, free of butter, cheese, and gluten, perfect for Christmas. In no time and with just a few ingredients, you'll have an exceptional result that will amaze your loved ones!
Ingredients
- 1 pack of Arnaboldi Polenta with Porcini Mushrooms
- 400g canned salmon fillets (or steamed fresh salmon)
- 1 handful of coarsely chopped almonds
- 1 tablespoon of extra virgin olive oil
- pepper to taste
Preparation
In a saucepan, bring 800 ml of water to a boil with a knob of butter. Once boiling, pour in the contents of the Arnaboldi polenta with mushrooms and porcini mushrooms , stirring frequently. Cook until the water is completely absorbed, about 5 minutes.
Drain the salmon well and toss it in a pan with the almonds and a tablespoon of extra virgin olive oil. Brown for a few minutes.
Plate as in the photo and serve with a sprinkling of pepper.
Recipe by
Health Economist
The blog economistasalutista.com was born from my passion for cooking, good food, and a healthy lifestyle—one that doesn't sacrifice flavor or indulgence! It's what I call "my little corner of paradise," where I can unleash all my creativity and imagination, free from everyday worries and worries.
