Cornmeal Crusted Salmon in Basil Mussel Broth

I wanted something that was relatively healthy but still felt like somewhat of a treat suitable for the oh-so-coveted weekend. This was the perfect thing.
Cornmeal Crusted Salmon in Basil Mussel Broth
Just the Tip / Inspired by Guilty Kitchen
Serves 4

Here’s what I used:

  • 2-3 lbs of fresh mussels, debearded and closed tightly (discard if they’re open)
  • 1 cup of vermouth (or any dry white wine)
  • 1/2 cup heavy cream
  • 1/4 cup of basil pesto
  • 1 cup of cornmeal
  • 2 tsp paprika
  • salt and freshly cracked pepper
  • 4 6-oz salmon filets
  • 2 tbsp canola oil

Here’s what I did:

  1. Add the wine and cream to a large stockpot and bring to a bubble. Gently add in the mussels, cover the pan, and cook for 5-7 minutes until all of the mussels have opened. Stir in the pesto, remove from heat, and leave covered while you cook your salmon.
  2. Mix the paprika and cornmeal in a shallow dish. Season the salmon with salt and pepper on both sides and lightly coat the salmon in the cornmeal on all sides.
  3. Heat the canola oil over medium-high heat in a saute pan. Once the oil is hot, add the salmon and cook for 5 minutes on each side.
  4. Spoon the broth and mussels in shallow bowls. Squeeze a bit of lemon on the salmon and lay on top of the broth. Serve with crusty bread for dipping.

One thought on “Cornmeal Crusted Salmon in Basil Mussel Broth

  1. foodepix says:

    Looks delicious. Would love for you to share this with us over at

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