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Cornmeal Salmon with Quick Tartare
2017-08-01
https://www.metro.ca/userfiles/image/recipes/cornmeal-salmon-with-quick-tartare-10614.jpg
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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.
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2x4-6 onces (2x113-170 g) skinless salmon filets
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
5
servings
0:05
Preparation
0:10
COOKING
0:15
TOTAL TIME
Ingredients
-
2x4-6 onces
(2x113-170 g)skinless salmon filetsYou might like:
![]()
Flyer Deal
(1)
FRESH COHO SALMON OR ICELANDIC COD OR HADDOCK FILLETS
$11.99 /lb
2.65/100 g
-
1 cup
(250 mL)corn meal
-
1 tsp.
(5 mL)smoked paprika
-
2 Tbsp.
(30 ml)mayonnaise
-
2 Tbsp.
(30 mL)Greek yoghurtYou might like:
![]()
Flyer Deals
(3)
RIVIERA GREEK YOGOURT
$5.49 ea.
750 g, SELECTED VARIETIES
ASTRO, IÖGO, SOURCE OR ACTIVIA YOGOURT TUBS
$1.88 ea.
500 - 750 g, SELECTED VARIETIES
YOPLAIT SOURCE
$5.49 ea.
16 x 90 - 100 g LIBERTÉ OR RIVIERA GREEK YOGOURT 750 g SELECTED VARIETIES
-
1 tsp.
(5 mL)capers
-
1
small pickle (or cornichon)
-
1 tsp.
(5 mL)fresh dill
-
zest of 1/2 lemonYou might like:
![]()
Flyer Deal
(1)
LEMONS
$3.99 ea.
2 lb PRODUCT OF MEXICO OR SPAIN GREEN FRENCH BEANS 400 g, PRODUCT OF GUATEMALA
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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