The weather is heating up in earnest in many parts of the country, and we are all looking for recipes that don’t require heating up the kitchen for an extended period of time. This recipe is quick, delicious, and requires only a few minutes to go from pan to plate. Our recipe is scaled to serve two as a generous entree. Feel free to halve or multiply ingredients as you wish.

2 4-6 oz filets salmon, about 1/2 inch thick
1 c Better Batter Gluten Free Seasoned Flour
1/4 tsp smoked paprika or chipotle chile powder
1/4 tsp ground cumin
1/8 tsp oregano
water for dipping
oil for frying

1 head romaine lettuce, chopped into bite sized pieces
4 oz shaved parmesan or cotija cheese
1 c either Southwest Croutons, prepared OR 1 recipe tortillas (cut into strips and fried) OR crushed corn tortillas

Make sure your salmon filets are fresh and free of pin bones.

In a bowl combine Better Batter seasoned flour, paprika or chile powder, cumin, and oregano. Dip salmon filets in the flour mixture, then dip in water, and back into the flour mixture. Repeat as many times as you would like to create a crust (we recommend repeating at least once). Set salmon aside for at least ten minutes to allow crust to adhere.

Heat a high-heat neutral oil in a very heavy skillet (we recommend cast iron) over medium high heat, until oil begins to ripple. Fry salmon filets for about 2-3 minutes per side, or until crust is golden brown. Set aside to rest for 5 minutes, well drained.

Prepare plates: divide lettuce, cheese, and croutons or fried tortillas/chips between two plates. Place salmon on top of salad and serve immediately.