Cornmeal Crusted Salmon with Citrus Sweet and Sour Sauce Courtesy Of: Wing's Cornmeal Crusted Salmon with Citrus Sweet and Sour Sauce 1 cup fine cornmeal 1 tablespoon paprika to taste Salt and pepper 4 6 ounce salmon filets, skin off 4 tablespoons corn oil 1 whole sweet onion, chopped 1 red pepper, chopped 375 ml Jade Mountain Sweet and Sour Red Sauce 125 ml fresh orange juice 1. Place cornmeal, paprika, salt and pepper into a re-sealable plastic bag and shake, coating each piece of salmon well. Try not to use a coarse cornmeal; it won’t adhere as well to the natural moisture of the fish. The bag cuts down on clean up! Preheat a large sauté pan over medium-high heat.

2. Heat the 3 tbsp of oil. It should completely cover the bottom of the pan in a thin layer, more than a film. Add the crusted salmon filets and pan-roast for 5 to 6 minutes, per side.

3. Meanwhile in a saucepan, heat 1 tbsp of the oil. Add the onions and Peppers. Sauté until translucent, careful not to burn. Reduce the heat to medium and add the Jade Mountain Sweet and Sour Red Sauce and the orange juice.

4. Place some wok fried noodles in a warm bowl, position a piece of salmon on the noodles. Ladle some of the sauce over the fish.