Salmon with Cantaloupe and Fried Shallots

Salmon with Cantaloupe and Fried Shallots
Photo by Anna Williams


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

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


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