My parents just had their house remodeled and their kitchen is beautiful. I went down for a visit over memorial day and helped my dad break it in. We made salmon. It was delicious. And you can make delicious salmon too, as long as you buy it as fresh as possible.
My dad is kind of a salmon expert, and one of his favorite ways to cook it is breaded with cornmeal and topped with a pepper jelly sauce.
Here is what you need:
1 Big Salmon Fillet (super fresh and not fishy smelling!)
Fine Grind Cornmeal
Jalapeño or Raspberry Pepper Jelly
Rice Wine Vinegar or White Wine
Hardware: A super sharp knife and some pliers. If you want to be a bad ass like my dad is, use (cleaned) Snap On pliers from your tool box.
First, you want to use an extra, extra, dangerously sharp knife to remove the skin from the meat.
Now run your hand along the meat to find the bones. Use pliers to pull them out, being sure to pull them in the same direction that they are naturally pointing so as not to break them off in the meat.
Now cut into pieces.
Melt a generous amount of butter in a pan. Bread your fish with the cornmeal.
Cook for a few minutes, until golden around the bottom edges.
Then flip and cook the other side for a few minutes.
Remove from the pan when golden and crispy on the outside and flaky on the inside. Let them rest for a few minutes before serving.
Prepare some asparagus by cutting off the bottoms, rinsing and drying, and tossing with olive oil.
Throw these on a hot grill pan and cook for about 10 minutes, then flip and cook the other side for about 10 minutes.
This pepper jelly sauce is super easy and really compliments the fish well. Just take a few spoonfuls of the jelly and mix it in a bowl with either a couple splashes of rice wine vinegar, or just some white wine if you don’t have the vinegar around.
Spoon this on top of the fish, serve with asparagus and enjoy!