By Giant Eagle
Prep Time: 10 min.
Cook Time: 25 min.
Preheat oven to 425°F. Thinly julienne onion and halve cherry tomatoes. Combine buttermilk and 1 tablespoon of the Cajun seasoning. Place salmon in the seasoned buttermilk and let sit for 5-10 minutes. Combine other tablespoon of Cajun seasoning with cornmeal and set aside. In a bowl, combine halved cherry tomatoes, hot sauce, 1 tablespoon of olive oil, onions and a pinch of salt and pepper.
Place seasoned cornmeal on a plate. Place the top side of the salmon in the cornmeal and press so that the cornmeal creates a nice thick layer and set aside. Repeat with the remaining fillets.
In a skillet (use cast iron if you have it) heat canola oil. Gently add salmon cornmeal-side down and lower temperature to medium. Cook for 2 minutes or until crust turns golden. Place on a sheet tray and cook in oven for 8-10 minutes or until internal temperature of salmon is at least 145°F.
Meanwhile, heat 1 tablespoon of olive oil in a pan for one minute. Add green beans and leave undisturbed for 2 minutes — you are trying to achieve a nice char. Season with ¼ teaspoon of salt and a pinch of ground black pepper. Cook for another 4-5 minutes, stirring minimally.
Serve salmon with green beans and a generous helping of the marinated cherry tomatoes.
Approximate Nutritional Information (Per serving):
Calories 520, Fat 30g, Sat. Fat 5g, Trans Fat 0g, Cholesterol 95mg, Sodium 620mg, Total Carbohydrate 23g, Fiber 5g, Sugars 6g, Protein 38g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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