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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    Cornmeal Salmon with Quick Tartare https://www.metro.ca/userfiles/image/recipes/cornmeal-salmon-with-quick-tartare-10614.jpg PT05M PT10M PT15M
    In a food processor, or with an immersion blender, whizz all ingredients except salmon, cornmeal and smoked paprika.Don’t over process the mixture; you’re after a tartar sauce texture.Check seasoning and set aside.In a small bowl add cornmeal, smoked paprika, ¼ teaspoon of salt and a little cracked pepper.Pat salmon filets with a paper towel to remove excess moisture, then add to cornmeal mixture, coat evenly on all sides.In a small fry pan over medium heat add a good ¼ to ½ inch of vegetable oil (or preferred frying oil).As oil begins to smoke add salmon filets.Cook for 3 to 4 mins per side (for medium) or until cornmeal becomes slightly browned.Remove and place on paper towel.Serve with tartar sauce, a slice of lemon and a small side salad.
    5
    5 1 5 5
    2x4-6 onces (2x113-170 g) skinless salmon filet 1 cup (250 mL) corn meal 1 tsp. (5 mL) smoked paprika 2 Tbsp. (30 ml) mayonnaise 2 Tbsp. (30 mL) Greek yoghurt 1 tsp. (5 mL) capers 1 small pickle (or cornichon) 1 tsp. (5 mL) fresh dill zest of 1/2 lemon
    Cornmeal Salmon with Quick Tartare

    Cornmeal Salmon with Quick Tartare

    Rate this recipe
    1 Vote
    5
    servings
    0:05
    Preparation
    0:10
    COOKING
    0:15
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 2x4-6 onces
      (2x113-170 g)
      skinless salmon filet
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      MIN. 900 g, or 312 g, or 140 g, FROZEN

    • 1 cup
      (250 mL)
      corn meal
    • 1 tsp.
      (5 mL)
      smoked paprika
    • 2 Tbsp.
      (30 ml)
      mayonnaise
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    • 2 Tbsp.
      (30 mL)
      Greek yoghurt
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    • 1 tsp.
      (5 mL)
      capers
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    • 1
      small pickle (or cornichon)
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    • 1 tsp.
      (5 mL)
      fresh dill

    • zest of 1/2 lemon
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    Imprimer ma sélection

    Preparation

    In a food processor, or with an immersion blender, whizz all ingredients except salmon, cornmeal and smoked paprika.

    Don’t over process the mixture; you’re after a tartar sauce texture.

    Check seasoning and set aside.

    In a small bowl add cornmeal, smoked paprika, ¼ teaspoon of salt and a little cracked pepper.

    Pat salmon filets with a paper towel to remove excess moisture, then add to cornmeal mixture, coat evenly on all sides.

    In a small fry pan over medium heat add a good ¼ to ½ inch of vegetable oil (or preferred frying oil).

    As oil begins to smoke add salmon filets.

    Cook for 3 to 4 mins per side (for medium) or until cornmeal becomes slightly browned.

    Remove and place on paper towel.

    Serve with tartar sauce, a slice of lemon and a small side salad.

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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