Cornmeal Crusted Salmon Fillets with Artichoke Shallot Sauce

Instructions

1. Salmon Fillets
2. 1

   Wash and pat dry salmon fillets. In medium bowl or on parchment paper, combine the cornmeal, paprika, salt, pepper and dill weed. Dredge the salmon fillets in cornmeal, coating all sides well. (Can be done ahead and refrigerate).

3. 2

   Preheat oven to 350 F degrees. Heat ½ inch vegetable oil in large skillet over medium high heat. When hot, add salmon fillets, cook until cornmeal crust is golden, turn over and cook until golden on other side. The salmon should not be cooked thru – this is to sear the outside coating. Place on baking sheet and bake at 350 F degrees for 5-8 minutes depending on thickness of salmon.

4. 3

   To plate, serve salmon on top of Parmesan Garlic Mashed Potatoes and spoon artichoke shallot sauce on top. Garnish with lemon wedge dipped in chopped fresh parsley. Serves 6.

5. Artichoke Shallot Sauce
6. 4

   Heat butter in saucepan. Add shallots and cook for 2 minutes until softened. Add artichoke hearts, lemon zest and juice, broth or wine, capers, chives, salt & pepper. Simmer for 2 minutes. This sauce is yummy on other fish and pork tenderloin.