Salmon Anyone?

You know we all need the Omega 3 oils and salmon has plenty, so why not fry a batch ?
I chose 2 briquettes, but it turned out to be a bit too much for me, believe it or not.
If you like bbq fish, try marinating it for 30 minutes in oil, lime or lemon juice and fresh parsley and minced garlic and you will see it is going to taste divine as the marinade will penetrate it and flavor it in a distinct way.
Anyway, back to my fried fish.
I like my salmon with no bones, covered in a cornmeal mixture and served with yogurt dressing or yogurt sauce, along with polenta.
If you have fennel and / or tomatoes, whip up a quick salad which goes wonderfully with this fish.

Ingredients:
fish fillets, 1 to 2 per person

3 TBSP cornmeal
1 TBSP all purpose flour
1/4 teaspoon pepper
1/2 teaspoon kosher salt

4 TBSP thick yogurt
1 TBSP OIL
1 garlic clove, minced
dash of pepper
1/4 teaspoon kosher salt
1 TBSP vinegar or lemon juice
1 heaping TBSP diced parsley or cilantro

water, cornmeal, oil, salt for the polenta

Directions:
Start with the polenta - for which I never use a recipe, but this one I found HERE looks really good. That's if you want to try it.

Peel the garlic clove and mince it or dice it really fine, then place in a small bowl, and add the kosher salt, pepper and lemon juice to it.
Stir really well with a small whisk or for, then add the oil, yogurt and parsley, stirring for a few seconds more until you get a nice emulsion.
Taste it and adjust the seasonings to your liking.
Cover and keep in the fridge until ready to serve.


Mix the ingredients for the cornmeal coating in a deep plate, then coat the fish.
Heat a non stick skillet on medium-high heat, add 2 to 4 TBSP oil to it and fry the fish for 2 to 4 minutes on each side, until it looks pale golden in color.
Remember that fish and generally seafood for that matter will cook in half the time poultry would.
Use a spatula to flip the salmon and when ready, plate nicely and cover with a dollop of the yogurt sauce.
Enjoy !