CORNMEAL-CRUSTED SALMON WITH ROASTED TOMATOES

Ingredients Weight Measure
Tomatoes 8 ea.
Cornmeal 6 oz. 3/4 cup
Salt 1/2 Tbsp.
Pepper 1/2 tsp.
Salmon fillets, 6 oz. ea. 3 lbs. 8 ea.
TABASCO® brand Garlic Pepper Sauce 4 oz. 1/4 cup
Oil 1/2 cup

Method

  1. To prepare the roasted tomatoes, remove top stem and core; then slice 1/3 of the way down. Roast in a preheated 325°F oven until tender, about 21 minutes. Hold warm.
  2. To make the crust, combine the cornmeal, salt and pepper.
  3. Coat top of each fillet with TABASCO® Garlic Pepper Sauce; then crust each piece with the seasoned cornmeal.
  4. Heat oil in a large sauté pan. Place salmon in the oil, crust-side down. Cook for 3-4 minutes; then remove from the pan and finish in the oven.
  5. Serve each fillet over a roasted tomato.

Yield: 8 servings

A delightful addition that will warm up winter menus.