Pan-Fried Cornmeal-Encrusted Salmon
serves 2-4
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2 (evenly thick) salmon filets
salt and black pepper
1/2 cup coarse ground corn meal
2 tablespoons olive oil
1/2 tablespoon unsalted butter
prep: 10 minutes
total: 20 minutes
shallow dish
large, nonstick sauté pan
spatula
1. Season the filets generously on both sides with salt and pepper. Combine the cornmeal and a sprinkling of salt and pepper in a shallow dish. Press the filets into the corn meal to coat them well on both sides, and shake off the excess.
2. Heat the oil and butter in a large, nonstick sauté pan over medium-high heat. When the butter's foam subsides, add the salmon filets and leave them alone to brown very well on the first side, 2-4 minutes.
3. Turn the filets and brown them on the second side another 2-6 minutes, depending on the thickness of the fish. You want them to have a nice brown crust and to be barely cooked in the center.
2. Heat the oil and butter in a large, nonstick sauté pan over medium-high heat. When the butter's foam subsides, add the salmon filets and leave them alone to brown very well on the first side, 2-4 minutes.
3. Turn the filets and brown them on the second side another 2-6 minutes, depending on the thickness of the fish. You want them to have a nice brown crust and to be barely cooked in the center.
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