Cajun-Spiced Salmon and Cabbage with Polenta

Salmon and Cabbage

• 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

Polenta

• 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