Salmon with Cantaloupe and Fried Shallots Recipe

Name: Salmon with Cantaloupe and Fried Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons freshly grated horseradish; 1 1/2 tablespoons fresh lime juice; 1 tablespoon Asian fish sauce; 1/2 tablespoon light brown sugar; 1 tablespoon extra-virgin olive oil; Salt and freshly ground pepper; Vegetable oil, for frying; 2 large shallots, thinly sliced crosswise and separated into rings; Cornstarch, for dusting; Salt; Four 6-ounce, skin-on salmon fillets; Salt and freshly ground pepper; 1 tablespoon vegetable oil; 1/3 small cantaloupe, scooped into small balls or cut into 1/4-inch dice (about 1 cup); 1/2 cup buttermilk; 1 teaspoon finely grated lime zest; Freshly grated horseradish; 1/4 cup celery leaves

Servings: persons

2 tablespoons freshly grated horseradish
1 1/2 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
1/2 tablespoon light brown sugar
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
Vegetable oil, for frying
2 large shallots, thinly sliced crosswise and separated into rings
Cornstarch, for dusting
Salt
Four 6-ounce, skin-on salmon fillets
Salt and freshly ground pepper
1 tablespoon vegetable oil
1/3 small cantaloupe, scooped into small balls or cut into 1/4-inch dice (about 1 cup)
1/2 cup buttermilk
1 teaspoon finely grated lime zest
Freshly grated horseradish
1/4 cup celery leaves

1
In a small bowl, combine the horseradish, lime juice, fish sauce, brown sugar and olive oil and season with salt and pepper.
2
In a large skillet, heat 1/4 inch of vegetable oil.
3
Put the shallot rings in a colander and dust heavily with cornstarch, shaking to coat them well.
4
Add the shallots to the hot oil in an even layer and fry over moderate heat until browned and crisp, about 4 minutes.
5
Using a slotted spoon, transfer the fried shallots to paper towels to drain.
6
Season lightly with salt.
7
Preheat the oven to 400.
8
Season the salmon with salt and pepper.
9
In a large nonstick skillet, heat the oil until shimmering.
10
Add the salmon skin side down and cook over high heat until the skin is browned and crisp, about 3 minutes.
11
Turn the fillets and transfer the skillet to the oven.
12
Cook for about 3 minutes, or until the salmon is just cooked.
13
Meanwhile, divide the cantaloupe among 4 shallow bowls.
14
Drizzle with the buttermilk and season lightly with salt.
15
Lay the salmon on the cantaloupe and spoon the vinaigrette on top.
16
Sprinkle with the lime zest and grated horseradish.
17
Scatter the celery leaves and fried shallots over the salmon and serve.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons freshly grated horseradish, 1 1/2 tablespoons fresh lime juice, 1 tablespoon Asian fish sauce, 1/2 tablespoon light brown sugar, and more.

Yes, Salmon with Cantaloupe and Fried Shallots falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon with Cantaloupe and Fried Shallots

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