Salmon with Cantaloupe and Fried Shallots

Ingredients

• 1 tablespoon(s) extra-virgin olive oil
• Salt and freshly ground pepper
• Vegetable oil
• Cornstarch
• Salt
• Salt and freshly ground pepper
• 1 tablespoon(s) vegetable oil
• + 11 more ingredients
• • Freshly grated horseradish
  • 0.25 cup(s) celery leaves
  • 0.3333 small cantaloupe
  • 0.5 cup(s) buttermilk
  • 1 teaspoon(s) finely grated lime zest
  • 4 6-ounce
  • 2 tablespoon(s) freshly grated horseradish
  • 1.5 tablespoon(s) fresh lime juice
  • 1 tablespoon(s) Asian fish sauce
  • 2 large shallots
  • 0.5 tablespoon(s) light brown sugar

Make the Vinaigrette: In a small bowl, combine the horseradish, lime juice, fish sauce, brown sugar and olive oil and season with salt and pepper. Make the Fried Shallots: In a large skillet, heat 1/4 inch of vegetable oil. Put the shallot rings in a colander and dust heavily with cornstarch, sha...

View full recipe at Food & Wine