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.
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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 foodepix.com.

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