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Salmon with Cantaloupe and Fried Shallots

Pan-seared salmon served over chilled cantaloupe with a bright horseradish-lime vinaigrette and crisp fried shallots.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons freshly grated horseradish
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon Asian fish sauce
  • 1/2 tablespoon light brown sugar
  • 1 tablespoon extra-virgin olive oil
  • salt and freshly ground pepper to taste
  • vegetable oil for frying (about 1/4 inch in skillet)
  • 2 large shallots, thinly sliced crosswise and separated into rings
  • cornstarch for dusting
  • 4 salmon fillets (6-ounce each), skin-on
  • 1 tablespoon vegetable oil for searing salmon
  • 1/3 small cantaloupe, scooped into small balls or cut into 1/4-inch dice (about 1 cup)
  • 1/2 cup buttermilk
  • 1 teaspoon finely grated lime zest
  • freshly grated horseradish for sprinkling
  • 1/4 cup celery leaves

Instructions

  • Make the vinaigrette: whisk together 2 tablespoons grated horseradish, 1 1/2 tablespoons lime juice, 1 tablespoon fish sauce, 1/2 tablespoon light brown sugar and 1 tablespoon olive oil; season with salt and pepper to taste.
  • Prepare fried shallots: heat about 1/4 inch vegetable oil in a large skillet over medium heat until shimmering. Dust the shallot rings with cornstarch in a colander, shaking off excess.
  • Add coated shallots to the hot oil in an even layer and fry, stirring occasionally, until browned and crisp, about 3–4 minutes. Transfer with a slotted spoon to paper towels and season lightly with salt.
  • Preheat the oven to 400°F (200°C). Pat the salmon fillets dry and season both sides with salt and pepper.
  • Heat 1 tablespoon vegetable oil in a large oven-safe nonstick skillet over high heat until shimmering. Add the salmon, skin side down, and sear until the skin is browned and crisp, about 3 minutes.
  • Flip the fillets and transfer the skillet to the preheated oven; cook about 3 minutes more, or until the salmon is just cooked through.
  • Assemble: divide the cantaloupe among four shallow bowls and drizzle each with buttermilk; season lightly with salt.
  • Place a salmon fillet on each bowl of cantaloupe, spoon the vinaigrette over the fish, then sprinkle with lime zest and additional grated horseradish to taste.
  • Garnish each serving with celery leaves and the fried shallots, then serve immediately.

Equipment

  • Small Bowl
  • Large skillet or frying pan
  • Slotted Spoon
  • Paper Towels
  • Colander or sieve
  • nonstick oven-safe skillet
  • melon baller or paring knife

Notes

  • Dust shallots well with cornstarch for extra crispness.
  • Use a melon baller for uniform cantaloupe pieces.
  • Pat salmon dry to help the skin crisp.
  • Adjust horseradish to taste for more or less heat.