There is a slight sweetness to this cornbread. White cornmeal is used to make it, but yellow cornmeal also works. My other mum, my mother-in-law, taught me how to cook. A cast-iron skillet is used to bake it. can be used to make stuffing or to prepare a hearty breakfast by putting leftovers in a cup with milk and storing it in the fridge overnight.
| Prep Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 1 medium red onion, diced
- 2 cloves garlic, sliced
- 1 fresh jalapeno chile, seeded and minced
- ½ bunch cilantro, chopped fine
- ½ bunch basil, chopped fine
- 2 limes, juiced
- 1 ½ cups Clamato® Tomato Cocktail
- Salt and pepper to taste
- 4 salmon fillets
Instructions
- In a large skillet, over medium-high heat; heat olive oil, add onions, garlic, jalapeno, cilantro; basil cook 3-5 minutes. Add limes juice, Clamato®; bring to boil. Reduce heat, cover and simmer slowly.
- Season salmon fillets with salt and pepper, place in Clamato® broth; cook fillets 9-12 minutes. Serve with white rice and vegetables.
Nutrition Facts
| Calories | 306 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 3 g |
| Sodium | 392 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Essentially poached Salmon here. Very flaky
Delicious!