Hey there, crispy food lovers! If you’re all about that delightful crunch, you’re in for a treat. What’s better than a plate of scrumptious food? One that doesn’t chain you to the kitchen all day! Enter our crispy cornmeal crusted salmon recipe â it’s simple, quick, and oh-so-delicious. And the cornmeal crust is to die for! Now, let me tell you why I’m sharing this gem.
You see, I have a household full of picky eaters, and one of them insists that salmon is the only fish he likes. While I like salmon, I do not like eating the same thing over and over again. That’s when inspiration struck. I stumbled upon a recipe using cornmeal as a breading, and I wondered, “Could this work with salmon?” Well, it does! I can’t wait for you to try it.
Why should you make this recipe?
Its delicious ! The cornmeal crust is super crunchy and flavorful!
It is simple: No need for fancy equipment, or to run all over your kitchen gathering ingredients. You can make this using only four simple ingredients. It really cant get any easier than this.
Its fast: You can have you salmon and a simple side, so a complete meal, done in less than 30 min. So its definitely the best choice for a busy day.
Salmon is healthy. It good for adults and for kids. Its a source of omega 3, healthy fats and is a great source of protein.
So, let’s dive into this fantastic recipe for those busy days when you crave a delectable meal without the fuss.
Ingredients
- Salmon Fillet: You have the choice between fresh or frozen salmon for this recipe. In the case of frozen salmon, remember to thaw it beforehand. To speed up the thawing, simply place it under running water; this method works wonders for efficiency. When selecting salmon for this recipe, it’s ideal to purchase a fillet that’s already skinless, saving you the extra step of removal before breading. This step is especially crucial if you’re aiming for a speedy meal, as dealing with skin can significantly extend the preparation time. However, if your salmon does come with skin, take a moment to carefully remove it before moving on to the breading process.
- Medium grind cornmeal: Medium grind cornmeal has coarse crumbs. That is what will give your salmon that irresistible crunch.
- Mayonnaise: a flavor booster that keeps the salmon moist and the cornmeal crispy:
- Salt
Let’s get cooking:
1.Start by patting the salmon fillets dry with a paper towel to remove any excess moisture.
2. Sprinkle a pinch of salt on both sides of the salmon fillets; this step enhances the fish’s flavor.
3. Now, lightly spread a thin layer of mayonnaise on both sides of the salmon. Mayo will help the cornmeal stick, giving you that satisfying crunch.
4. Place cornmeal in a medium-sized bowl. Press the salmon fillets into the cornmeal, making sure they’re evenly coated. This is where the magic happens, creating that irresistible crispy crust.
5.Heat a large skillet (nonstick) over medium-high heat. Add a drizzle of olive oil to your pan. Then, carefully place the salmon fillets in the skillet and cook until they turn a beautiful golden brown, usually around 3-4 minutes per side.
6. Once both sides are perfectly browned, remove the salmon from the skillet and place them on a plate lined with paper towels to blot any excess oil.
There you have it! Your mouthwatering cornmeal-crusted salmon is ready to be devoured. Serve it piping hot and savor the delightful crunch and flavor.
Pro Tip: If you have little ones who adore crunchy foods, this recipe is a sure hit. It’s also an excellent way to incorporate healthy fish into your family’s diet.
Quick and Easy Cornmeal Crusted Salmon
Equipment
- 1 small bowl
- 1 spatula
- 1 nonstick skillet
Ingredients
- 4 salmon fillets around 500g of salmon
- 2 tsp salt
- 4 tbsp mayo
- 1/2 cup medium grind cornmeal
Instructions
- Start by patting the salmon fillets dry with a paper towel to remove any excess moisture. (If your salmon has skin, remove it)
- Sprinkle a pinch of salt on both sides of the salmon fillets; this step enhances the fish's flavor.
- Now, lightly spread a thin layer of mayonnaise on both sides of the salmon. Mayo will help the cornmeal stick, giving you that satisfying crunch.
- Place cornmeal in a medium-sized bowl. Press the salmon fillets into the cornmeal, making sure they're evenly coated. This is where the magic happens, creating that irresistible crispy crust.
- Heat a large skillet (nonstick) over medium-high heat. Add a drizzle of olive oil to your pan. Then, carefully place the salmon fillets in the skillet and cook until they turn a beautiful golden brown, usually around 3-4 minutes per side.
- Once both sides are perfectly browned, remove the salmon from the skillet and place them on a plate lined with paper towels to blot any excess oil. Serve and enjoy!
FAQs:
- Can I use a different type of fish? Absolutely! This recipe is versatile and can be adapted to various types. Feel free to experiment and find your family’s new favorite.
- Can I use eggs instead of mayo? While eggs can be used, I recommend sticking with mayo for its flavor and convenience. Mayo eliminates the hassle of dealing with leftover eggs and still delivers fantastic results. But if you prefer eggs, give it a try and let us know how it turns out!
- Can I use a different kind of mayo? Different Mayo brands haven’t significantly altered the results in my experience. However, I haven’t tried alternative mayo options. Feel free to explore alternative mayo options, such as avocado mayo, if you’d like to experiment.
- What sides do you recommend serving with this dish? This salmon pairs wonderfully with a variety of sides. Consider serving it with a fresh green salad, steamed vegetables, or a side of veggie rice, mashed potatoes or quinoa for a balanced meal. You can add some lemon wedges refreshing touch.
- Can I prepare the salmon in advance and cook it later? It’s best to coat the salmon with cornmeal and mayo just before cooking to ensure the cornmeal stays crispy. However, you can prepare the fillets and refrigerate them for a short time (up to an hour or so) before cooking if needed.
- How can I store leftover salmon? Leftovers can be stored in the fridge, but it’s best not to keep them for too long. Fish tends to lose its crispiness when reheated, and the texture may become drier. This dish is ideal for serving fresh, so try not to make more than you’ll consume in one sitting.
So, there you have it! Enjoy this delectable cornmeal-crusted salmon. This a great recipe for a busy weeknight or a special dinner with friends. It’s sure to be a hit every time you make it.
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