- Cut the salmon portions in half lengthways and place in a bowl. Season with salt, add the buttermilk and mix. Cover the bowl with cling film and place in the fridge for at least 1 hours (this can also be done the night before)
- Place the plain flour and cornflour into a bowl, add the smoked paprika, garlic powder, onion powder, cayenne and season with salt & pepper and mix together.
- Remove any excess buttermilk from the salmon and tumble in the seasoned flour. Coat well then shake off any excess flour.
- Place 2 -3 tbsp of oil in a frying pan and heat. Place the salmon into the pan and cook on a medium heat for 3-4 minutes, turn the salmon over and cook for a further 3-4 minutes or until crisp, golden and cooked through. (if the frying pan looks a little dry when cooking the salmon add a touch more oil). Once cooked place the salmon onto.
- Serve with sweet potato wedges, coleslaw and lime. For a little extra on the side why not serve some corn on the cob (see below recipe)
Sweet Potato Wedges
- Place the sweet potato wedge onto a greaseproof paper lined baking tray. Drizzle with oil and season with salt & pepper and mix together so that the potatoes are all lightly coated in oil
- Place in a preheated oven (180°c Fan). Bake for 30–40 mins until soft inside and crisp on the outside.
Coleslaw
- Place the carrot, red cabbage and onion in a bowl. Season with salt & pepper and add the vinegar and mix together. Add the mayonnaise and mustard and mix together (the mayonnaise should just coats the vegetables).
Corn On The Cob
- Heat the oven 180°c Fan
- Cut 2 pieces of tin foil big enough to hold a cob (2 halves)
- Place 2 pieces of cob onto each foil
- Brush the cobs with olive oil and season with salt & pepper – For a spicy option rub a little chipotle paste over the cob before drizzling over the olive oil and seasoning
- Roll the tin foil around the cob and seal the edges to form a parcel
- Bake, or cook on the barbecue, for 30-35 mins or until tender.
