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    King Salmon with Tangy Mango Polenta & Asparagus

    Recipe type: Main Dish
    Serves: 1
    • 1-4 ounce piece King Salmon
    • 1/3 cup polenta (grits)
    • ¼ cup dairy free yogurt
    • Salt & pepper
    • 3 ounces asparagus
    • 1 tsp ghee (or butter)
    • 2 tbs Tangy Mango Sauce
    • Fresh lemon & herbs, if desired
    1. Preheat oven to 400 degrees F
    2. Place salmon and asparagus on a baking sheet
    3. Drizzle with melted ghee, salt and pepper
    4. Top salmon with lemon slices
    5. Bake for 12-15 minutes or until the salmon is cooked to your desired doneness
    6. While salmon is cooking make your grits by following the package directions of water/grit ratios.
    7. When polenta is cooked mix in dairy free yogurt, tangy mango sauce and salt
    8. Place polenta on the plate and top with salmon, asparagus and fresh herbs, if desired
    Recipe Credits: Sarah

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