This meal is the perfect process for warmth in cold weather. Serve it with carrot sauce and yogurt sauce. Source: Everyday Food, November 2004 30 minutes 10 minutes 4 Total time Preparation Portions Ingredients 4 salmon fillets without skin 4 tablespoons vegetable oil 1/3 cup yellow cornmeal 1/4 cup pecans 1 teaspoon salt 1/4 teaspoon pepper Directions 1. Grind the cornmeal and pecans with salt and pepper in a food processor until the nuts are finely ground. Transfer to a large shallow container. Coat the salmon fillets in the corn mixture, pressing it on to coat completely. 2. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Cook the fish fillets 2 at a time until golden brown and cooked through, about 4 to 5 minutes per side. Transfer to a plate. Sprinkle with salt, and cover to keep warm. 3. Wipe the skillet clean with a paper towel. Repeat with the remaining 2 tablespoons of oil and fish. Serve with lemon wedges, if desired.
27.04.2023 @ 03:27
This meal is the perfect process for warmth in cold weather. Serve it with carrot sauce and yogurt sauce. Source: Everyday Food, November 2004 30 minutes 10 minutes 4 Total time Preparation Portions Ingredients 4 salmon fillets without skin 4 tablespoons vegetable oil 1/3 cup yellow cornmeal 1/4 cup pecans 1 teaspoon salt 1/4 teaspoon pepper Directions 1. Grind the cornmeal and pecans with salt and pepper in a food processor until the nuts are finely ground. Transfer to a large shallow container. Coat the salmon fillets in the corn mixture, pressing it on to coat completely. 2. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Cook the fish fillets 2 at a time until golden brown and cooked through, about 4 to 5 minutes per side. Transfer to a plate. Sprinkle with salt, and cover to keep warm. 3. Wipe the skillet clean with a paper towel. Repeat with the remaining 2 tablespoons of oil and fish. Serve with lemon wedges, if desired.