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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.