Salmon with Cantaloupe and Fried Shallots

Name: Salmon with Cantaloupe and Fried Shallots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp Asian fish sauce; 118 milliliters buttermilk; 0 smalls cantaloupe, scooped into small balls or cut into 1/4-inch dice (about 1 cup); 59 milliliters celery leaves; 2 Tbsps freshly grated horseradish; 4 servings Freshly grated horseradish; 1 Tbsps light brown sugar; 2 Tbsps fresh lime juice; 1 teaspoon finely grated lime zest; 1 Tbsp extra-virgin olive oil; 680 grams skin-on salmon fillets; 4 servings Salt; 4 servings Salt and freshly ground pepper; 2 larges shallots, thinly sliced crosswise and separated into rings; 1 Tbsp vegetable oil; 4 servings Vegetable oil, for frying

Salmon with Cantaloupe and Fried Shallots might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and pescatarian recipe has 372 calories, 36g of protein, and 20g of fat per serving. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up skin-on salmon fillets, horseradish, lime juice, and a few other things to make it today. To use up the cantaloupe you could follow this main course with the Cantaloupe Sherbet as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a small bowl, combine the horseradish, lime juice, fish sauce, brown sugar and olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Brown Sugar

Horseradish

Fish Sauce

Lime Juice

Olive Oil

Equipment you will use

Bowl

In a large skillet, heat 1/4 inch of vegetable oil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Put the shallot rings in a colander and dust heavily with cornstarch, shaking to coat them well.

Ingredients you will need

Corn Starch

Shallot

Equipment you will use

Colander

Add the shallots to the hot oil in an even layer and fry over moderate heat until browned and crisp, about 4 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain. Season lightly with salt.

Ingredients you will need

Shallot

Salt

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Preheat the oven to 40

Equipment you will use

Oven

Season the salmon with salt and pepper. In a large nonstick skillet, heat the oil until shimmering.

Ingredients you will need

Salt And Pepper

Salmon

Cooking Oil

Equipment you will use

Frying Pan

Add the salmon skin side down and cook over high heat until the skin is browned and crisp, about 3 minutes. Turn the fillets and transfer the skillet to the oven. Cook for about 3 minutes, or until the salmon is just cooked.

Ingredients you will need

Salmon

Equipment you will use

Frying Pan

Oven

Meanwhile, divide the cantaloupe among 4 shallow bowls.

Ingredients you will need

Cantaloupe

Equipment you will use

Bowl

Drizzle with the buttermilk and season lightly with salt.

Ingredients you will need

Buttermilk

Salt

Lay the salmon on the cantaloupe and spoon the vinaigrette on top.

Ingredients you will need

Vinaigrette

Cantaloupe

Salmon

Sprinkle with the lime zest and grated horseradish. Scatter the celery leaves and fried shallots over the salmon and serve.

Ingredients you will need

Celery Leaves

Horseradish

Lime Zest

Shallot

Salmon

Equipment

Ingredients

Servings:

1Tbsp

Asian fish sauce 118milliliters

buttermilk 0smalls

cantaloupe, scooped into small balls or cut into 1/4-inch dice (about 1 cup)59milliliters

celery leaves 2Tbsps

freshly grated horseradish 4servings

Freshly grated horseradish 1Tbsps

light brown sugar 2Tbsps

fresh lime juice 1teaspoon

finely grated lime zest 1Tbsp

extra-virgin olive oil 680grams

skin-on salmon fillets 4servings

Salt 4servings

Salt and freshly ground pepper 2larges

shallots, thinly sliced crosswise and separated into rings 1Tbsp

vegetable oil 4servings

Vegetable oil, for frying

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.