Salmon Dish #3.

Remember I had the salmon that I was going to fix 3 ways? I've already prepared salmon a la Mr. Xmaskatie and the coconut-crusted salmon from the recipe, Sara, of Sara's Kitchen, sent me. My third piece of salmon has been marinating overnight. Salmon is an oily, fishy fish and this marinade is supposed to take some of the oiliness out. It's from Chef Marc-Jean Berruet of The Pearl Restaurant. (Actually, it's his father's recipe.) He demonstrated it at one of our cooking classes last winter at the North Carolina Aquarium. Here's another article about M. Berruet's Bluefish Timgad.

Here are the ingredients for the marinade: 1 cup water 3 TB olive oil 4 cloves garlic, crushed 2 jalapenos, sliced peel of 1 whole lemon 1 TB coriander seed 1 TB cumin 1 pinch saffron 2 TB grated ginger 6 mint leaves

I put all the ingredients in my Magic Bullet, a handy little gadget if there ever was one.

Blend away.

I poured the marinade over the salmon and refrigerated overnight.

Flour, seasoned with salt and pepper.

One egg and the juice of one lime. For some reason, this picture really appeals to me.

Marinating salmon, flour, and egg mixtures.

First dredge the salmon in the flour, then the egg.

I sauteed it in butter and olive oil.

About 3 minutes on each side.

Sho nuf, this salmon was good - not fishy and not oily. And the fish had a bit of a bite to it from the marinade. The crust was nice and light. I would recommend the marinade for any oily type fish.