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Caramelized Salmon with Cilantro Potato Salad

Source: Emeril's TV Dinners
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Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
  Makes 8 servings
Salmon and potatoes are two of my favorite things--served separately or together, I love 'em. I like the idea of caramelizing certain foods. It looks good and tastes fabulous. Be forewarned: when you put the sugarcoated fish in the pan, it's going to smoke up the kitchen and maybe set off your smoke alarm! Get your windows open and your kitchen fan on.

The pungent fragrance and the bright green leaves of the cilantro give a lot of bam to the combination.
1 cup Emeril's Mayonnaise (see recipe)
1/4 cup chopped fresh cilantro leaves
1 teaspoon chopped garlic
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
2 pounds new or small red potatoes, quartered, boiled in salted water to cover until fork tender, and drained
4 salmon fillets (about 4 ounces each), cut in half crosswise
1 cup sugar
2 tablespoons olive oil
Sprigs of fresh cilantro and parsley
Other necessary recipes:
Emeril's Mayonnaise
In a large mixing bowl, combine the mayonnaise, cilantro, garlic, onion, and celery, mix well, and season with salt and pepper. Fold in the potatoes carefully so as not to break them up. Season again with salt and pepper. Cover and refrigerate for 1 hour.

Season each salmon fillet with salt and pepper, then dredge each in the sugar, tapping off any excess. Heat the olive oil in a large saute pan over medium-high heat. Add the fillets and cook until the sugar caramelizes, 2 to 3 minutes on each side.

TO SERVE: Place the potato salad in the center of a serving platter. Lay the salmon on top of the salad, and garnish with cilantro and parsley sprigs.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 482
Fat. Total: 29g
Fiber: 2g
Carbohydrates, Total: 41g
Sodium: 191mg
% Cal. from Fat: 54%
Cholesterol: 47mg
Protein: 14g
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