Cornmeal-Crusted Salmon with Citrus Onion Salad
While blue cornmeal forms a colourful crust on salmon, you can substitute regular yellow cornmeal.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 383 |
| pro | 35 g |
| total fat | 21 g |
| sat. fat | 4 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 100 mg |
| sodium | 388 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 6% |
| vit A | 4% |
| vit C | 62% |
| folate | 25% |
-
6 skinned salmon fillets (each 6 oz/175 g)
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) blue_cornmeal
1 tbsp (15 mL) vegetable oil
Citrus onion Salad:
1 each pink grapefruit, lime and navel orange
1/4 cup (50 mL) each thin strips red and sweet onions (such as Vidalia)
1 tbsp (15 mL) chopped fresh coriander
1 tsp (5 mL) liquid honey
1/4 tsp (1 mL) salt
Preparation:
Citrus Onion Salad:
Cut off peels and outer membranes from grapefruit, lime and orange. Holding fruit over bowl, cut out sections between membranes, squeezing membranes to extract juice. Remove any seeds. Add red and sweet onions, chopped coriander, honey and salt. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Pat salmon dry; sprinkle with salt and pepper. Sprinkle cornmeal in large shallow dish. Press both sides of fillets into cornmeal to coat evenly; shake off excess. Set aside.
In large ovenproof skillet, heat oil over medium-high heat; fry salmon until coating is crisp, 2 minutes per side. Transfer to 450°F (230°C) oven; roast until fish flakes easily when tested, about 10 minutes. Serve with Citrus Onion Salad.
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