6 6 oz. skinned salmon fillets
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup blue cornmeal
1 Tbsp. vegetable oil
Citrus Onion Salad:
1 each pink grapefruit, lime and navel orange
1/4 cup each thin strips red and sweet onions (such as Vidalia)
1 Tbsp. chopped fresh coriander
1 tsp. liquid honey
1/4 tsp. salt
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.
Makes 6 servings.
Calories 383, Fat 21 g, Carbs 13 g, Sodium 388 mg, Fiber 2 g.
--
"If you don't have passion then it's just a job,"
"That's the difference between a cook and a chef. A chef never stops
thinking about food."
Chef Lynn Crawford
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