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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.
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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

Cornmeal Salmon with Quick Tartare

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5
portions
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 filets
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    FRESH COHO SALMON OR ICELANDIC COD FILLETS

    FRESH COHO SALMON OR ICELANDIC COD FILLETS

    $11.99 /lb

    2.65/100 g


    NANUK SMOKED WILD SOCKEYE SALMON

    NANUK SMOKED WILD SOCKEYE SALMON

    $15.99 ea.

    FROZEN, 225 g


  • 1 cup
    (250 mL)
    corn meal
  • 1 tsp.
    (5 mL)
    smoked paprika
  • 2 Tbsp.
    (30 ml)
    mayonnaise
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    Flyer Deal  (1)
    HELLMANN'S MAYONNAISE

    HELLMANN'S MAYONNAISE

    $3.49 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    Greek yoghurt
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    DANONE ACTIVIA YOGOURT

    DANONE ACTIVIA YOGOURT

    2 for $7.00

    650 g, SELECTED VARIETIES OR 4.29 EA.


    LIBERTÉ YOGOURT

    LIBERTÉ YOGOURT

    $2.88 ea.

    2 x 130 g, 4 x 100 g, 500 g SELECTED VARIETIES


    SAVE $2.00. 20 BONUS Reward Miles when you buy 2
    YOPLAIT SOURCE

    YOPLAIT SOURCE

    $4.99 ea.

    16 x 90 - 100 g or LIBERTÉ GREEK YOGOURT 750 g SELECTED VARIETIES

    20 AIR MILES® Bonus Miles when buying 2


  • 1 tsp.
    (5 mL)
    capers
  • 1
    small pickle (or cornichon)
  • 1 tsp.
    (5 mL)
    fresh dill

  • zest of 1/2 lemon
    You might like:

    Flyer Deal  (1)
    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


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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