Cornmeal Encrusted Sockeye Salmon

INGREDIENTS

• 2 tbsp mango or peach preserves
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 2 teaspoons sugar
• 1 teaspoon salt
• 4 (6-ounce) center-cut sockeye salmon fillets with skin
• Freshly ground black pepper
• 1 tablespoon extra-virgin olive oil 

 

DIRECTIONS

1. On a large plate, mix together flour, cornmeal, sugar and salt.
2. Preheat a large skillet.
3. Season salmon with salt and freshly ground black pepper.
   1. Brush preserves over top of salmon, then dredge in cornmeal mixture.
4. Add oil and butter to skillet.
   
   1. Over high heat, sear salmon cornmeal mixture face down until golden, about 6 to 8 minutes for medium rare, flipping halfway through to crisp skin.