Salmón de Chile fillets with fubá crust
(Makes 6 servings)

Fubá is a traditional Brazilian dish which includes breaded fish fillets (salmon in this case), with milk and cornmeal.

• 1 1/2 kilos of Salmón de Chile
• 1 cup of milk
• 1 cup of fubá (cornmeal)
• salt and pepper to taste
• ample sunflower oil for frying
• lemon wedges to serve

For the sauce:
• 200 grs of light mayonnaise
• 1 hardboiled egg
• 25 grams of capers
• 25 grams of pickled pickles
• 50 grams of finely chopped red onion
• Lemon juice

1. Remove the skin carefully from the salmon
2. Cut the salmon into six pieces
3. Season the salmon with salt and pepper. Put the milk in a bowl and dip in the fish pieces. Then drain and batter them immediately in the fubá.
4. Heat abundant sunflower oil in a deep pan and fry the salmon until cooked and golden brown on all sides. Remove, drain, and place on absorbent paper.
5. To prepare the tartar sauce, place the chopped pickles, onion, cooked egg and caper in a bowl.
6. Add the mayonnaise and a little lemon juice, mixing well until you have achieved a medium consistent sauce.
7. Serve the fried salmon with fubá, garnish with lemon wedges, and accompany with the tartar sauce and black bean salad.

For the black bean salad:
• 2 ½ cups of cooked black beans
• 1 cup of cherry tomatoes, divided into four
• 1 cup of chopped Alaskan cucumber in small cubes
• 2 tbsp of chopped fresh mint
• 2 tbsp of chopped, fresh basil
• 2 tbsp of olive oil
• salt and pepper to taste
• 1 tbsp of lemon juice

1. In a bowl, combine the black beans, diced cucumbers, broken tomatoes, mint and basil.
2. Season with olive oil, lemon juice, salt and pepper.
3. Cool for 10 minutes in the refrigerator and serve with the fubá salmon.

Hand-on time 50 minutes