Name: Salmon with Cantaloupe and Fried Shallots
Yield: 4
Ingredients: 2 tbsp. freshly grated horseradish -; 1 1/2 tbsp. fresh lime juice -; 1 tbsp. Asian fish sauce -; 1/2 tbsp. light brown sugar -; 1 tbsp. extra-virgin olive oil -; Salt -; Freshly ground pepper -; Vegetable oil -; 2 large shallots -; Cornstarch -; Salt -; 4 skin-on salmon fillets -; Salt -; Freshly ground pepper -; 1 tbsp. vegetable oil -; small cantaloupe -; 1/2 c. buttermilk -; 1 tsp. finely grated lime zest -; 1/4 c. celery leaves -

Salmon with Cantaloupe and Fried Shallots

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Ingredients for - Salmon with Cantaloupe and Fried Shallots

1. 2 tbsp. freshly grated horseradish -

2. 1 1/2 tbsp. fresh lime juice -

3. 1 tbsp. Asian fish sauce -

4. 1/2 tbsp. light brown sugar -

5. 1 tbsp. extra-virgin olive oil -

6. Salt -

7. Freshly ground pepper -

8. Vegetable oil -

9. 2 large shallots -

10. Cornstarch -

11. Salt -

12. 4 skin-on salmon fillets -

13. Salt -

14. Freshly ground pepper -

15. 1 tbsp. vegetable oil -

16. small cantaloupe -

17. 1/2 c. buttermilk -

18. 1 tsp. finely grated lime zest -

19. 1/4 c. celery leaves -

How to cook deliciously - Salmon with Cantaloupe and Fried Shallots

1. Stage

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.

2. Stage

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, shaking to coat them well. Add the shallots to the hot oil in an even layer and fry over moderate heat until browned and crisp, about 4 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain. Season lightly with salt.

3. Stage

Prepare the salmon: Preheat the oven to 400 degrees F. Season the salmon with salt and pepper. In a large nonstick skillet, heat the oil until shimmering. Add the salmon skin side down and cook over high heat until the skin is browned and crisp, about 3 minutes. Turn the fillets and transfer the skillet to the oven. Cook for about 3 minutes, or until the salmon is just cooked.

4. Stage

Meanwhile, divide the cantaloupe among 4 shallow bowls. Drizzle with the buttermilk and season lightly with salt. Lay the salmon on the cantaloupe and spoon the vinaigrette on top. Sprinkle with the lime zest and grated horseradish. Scatter the celery leaves and fried shallots over the salmon and serve.