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Salmon with Cantaloupe and Fried Shallots

Adapted from Food and Wine

2 Tbsp. freshly grated horseradish
1 1/2 Tbsp. fresh lime juice
1 Tbsp. Asian fish sauce
1/2 Tbsp. light brown sugar
1 Tbsp. extra-virgin olive oil
Salt and freshly ground pepper
Vegetable oil, for frying
2 large shallots, thinly sliced crosswise and separated into rings
Cornstarch, for dusting
Four 6-ounce, skin-on salmon fillets
Salt and freshly ground pepper
1 Tbsp. vegetable oil
1/3 small cantaloupe, scooped into small balls or cut into 1/4-inch dice (about 1 cup)
1/2 c. buttermilk
1 tsp. finely grated lime zest
Freshly grated horseradish
1/4 c. celery leaves

Whisk together the horseradish, lime juice, fish sauce, brown sugar and olive oil in a small bowl. Season with salt and pepper.

Heat 1/4 inch of vegetable oil over medium high heat in a large skillet. Coat shallot rings in corn starch and place in the hot oil in an even layer. Fry until brown and crisp (about 4 minutes). Remove shallots from oil and set on paper towels to drain. Season with salt.

Preheat the oven to 400°. Season the salmon with salt and pepper. Heat oil in large skillet over high heat. Place the salmon skin side down in the oil and cook for 3 mins. Turn the filets and place skillet into oven. Cook for 3 mins or until fish is just cooked through.

Meanwhile, divide the cantaloupe among 4 shallow bowls and drizzle with the buttermilk. Season lightly with salt. set the cooked salmon on top of the cantaloupe and spoon the vinaigrette over the whole dish. Sprinkle the fish with lime zest and grated horseradish. Place the fried shallots on top of the salmon and garnish with celery leaves.