Cornmeal-crusted salmon with rice

Ingredients

• 6 small salmon fillets (720 g)
• 1 tablespoon salt
• 1/2 tablespoon ground pepper
• 1/2 tablespoon paprika
• 1 teaspoon dried basil
• 4 tablespoons flour
• 3 eggs
• 1/4 teaspoon fine salt
• 1 cup cornmeal (240 ml)
• 3 tablespoons grated Parmesan
• 1/4 teaspoon dried thyme
• 45 ml oil
• 3/4 cup rice (180 ml)
• 500 ml water
• 1 teaspoon salt
• 1/4 teaspoon fine salt
• 1/4 cup cooked peas (60 ml)
• 1 lemon

Preparation

1. Mix 1 tablespoon salt with 1/2 tablespoon pepper, 1/2 tablespoon paprika and 1 teaspoon basil. Season the 6 salmon fillets on both sides. 2. Put the flour on a plate. In a second plate, beat the eggs with 1/4 teaspoon salt. In a third, mix the cornmeal with the grated Parmesan, 1/4 teaspoon salt and the thyme. 3. Coat each fillet in flour, egg and the cornmeal mixture. For a thicker crust, dip it again in the egg and cornmeal; the coating should cover the fillet evenly. 4. Rinse the rice, then cook it in 500 ml water with 1 teaspoon salt for 15 minutes, until the grains are tender. Drain and mix with the cooked peas; taste and add another 1/4 teaspoon salt if needed. 5. Heat 45 ml oil in a large pan. Fry the salmon in two batches, for 4 minutes on each side, over medium heat, until the crust is golden and the fish is opaque in the center. 6. Serve the salmon alongside the rice with lemon slices.