This weeks #SundaySupper is all about regional specialties. I just love salmon. It’s one of my favorite fish because it’s so versatile. There are many great flavors, herbs and spices to pair it with. This recipe is inspired by the classic salmon and chips you can get at Pike’s Place Market. It’s simple and delicious.
Granted this recipe won’t win any healthiest dish awards anytime soon. But, at least you’re getting your omega 3’s when you feast on these delectable fried morsels! I suggest making these as an appetizer. They’ll disappear fast and that’s OK, because your guests will be talking about these tender morsels for days. Yet, their waistlines will thank you that the yummy bites were small.
There are three keys to making this recipe:
1) Always start with the freshest salmon you can find. I prefer wild sockeye salmon for it’s deep color and rich flavor. Ask the butcher for a lower tail portion. There are less bones. Remove the skin with a sharp fillet knife. Gently hold the skin as you press down and move the knife between the flesh and the skin away from you. Cut the salmon into bite sized pieces (about 1 – 1 1/2 inches) and remove any bones you see.
2) Fry in batches. Hold finished batches in the oven at 200 F on a baking tray until you’re finished frying all the tender morsels.
3) Serve with homemade tartar sauce. There’s nothing like homemade! Make the tartar sauce up to a day ahead in advance. Store in the refrigerator.
Essentials for this recipe:
Be sure to check out all the other regional specialties shared by my foodie friends at #SundaySupper. There’s so many yummy recipes here! Join the #SundaySupper movement.
- 1 - 1 1/2 lbs salmon skinned, cut into 1 - 1 1/2 inch pieces, bones removed
- 1 cup all-purpose flour
- 1/2 tsp salt and dash white pepper
- 1 tsp garlic powder
- 2 eggs beaten
- 1 cup plain bread crumbs
- 1/4 - 1/2 cup vegetable oil for frying
- 1 lemon cut into wedges for garnish
- 1 large egg
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1 pinch white pepper
- 1 pinch cayenne optional
- 1 cup light vegetable oil
- 1 - 2 tbsp shallots minced
- 2 tbsp dill pickle minced
- 1 tbsp parsley or dill minced, optional
Add the egg, Dijon mustard, lemon juice, salt, pepper and cayenne (optional) to the food processor and blend for just a minute to incorporate the ingredients.
Continue to blend and begin adding the oil in a slow, thin, steady stream until it is completely used up. You've just made homemade mayonnaise!
Transfer the mayonnaise to a bowl. Add the shallots, pickles and parsley or dill (optional). Taste and adjust the seasoning to your preferences. You can add a touch more lemon juice or pickle juice to add additional tang.
Preheat the oven to 200 F.
Cut the salmon into 1 - 1 1/2 inch pieces. Mix together the flour, salt, white pepper and garlic powder. Set up your station so that you have 1st a flour mixture plate, 2nd eggs in a bowl, 3rd breadcrumbs on a plate, 4th a clean plate for breaded salmon.
A little at a time, 1st roll the salmon pieces in the flour mixture, lightly shake any excess off. 2nd, dip the salmon into the eggs. 3rd, roll the salmon in the breadcrumbs. End on the clean plate. Repeat until all the salmon pieces are breaded.
In a large skillet, on the stove top, heat the vegetable oil to just below smoke point. Fry the salmon morsels until golden brown. Turn once. This only takes about 2 - 2 1/2 minutes per side. Using a slotted spoon or tongs, transfer the salmon to a baking tray and place in the oven. Repeat in batches until all the salmon is fried.
Serve on a platter with homemade tartar sauce and garnish with lemon wedges.
*If you're gluten-free, substitute regular bread crumbs with gluten-free bread crumbs. Make your own in a food-processor using a bread like Udi's or Essential Baking Company. Also, use corn starch instead of all-purpose flour. You won't need as much cornstarch so reduce the quantity by half.
Equipment: You'll need a food processor to make the tartar sauce. Use the S blade.
And a special shout out and thank you to Sue Lau from Palatable Pastime for hosting this #SundaySupper event.
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