Cornmeal-Crusted Salmon with Citrus Onion Salad

Author: Canadian Living

While blue cornmeal forms a colourful crust on salmon, you can substitute regular yellow cornmeal.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2003

Ingredients

  • 6 salmon fillets (each 6 oz/175 g)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup blue cornmeal
  • 1 tablespoon vegetable oil
Citrus Onion Salad:
  • 1 pink grapefruit
  • 1 lime
  • 1 navel orange
  • 1/4 cup thin strips red onion
  • 1/4 cup thin strips sweet onion such as Vidalia
  • 1 tablespoon chopped fresh coriander
  • 1 teaspoon liquid honey
  • 1/4 teaspoon salt

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 388 mg
  • Protein 35 g
  • Calories 383.0
  • Total fat 21 g
  • Cholesterol 100 mg
  • Saturated fat 4 g
  • Total carbohydrate 13 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 62.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cornmeal-Crusted Salmon with Citrus Onion Salad

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