2-Die-For Salmon Fillets on Crispy Fried Onion Bed - Vidalia onion

Method

• Slice onions as thinly as you can and sprinkle the Chef Paul Prudhomme's Seafood Magic over the onions.
• Spread the onions in a single layer on a cookie sheet for about 20 to 30 minutes.
• Drain off the excess juice.
• Mix onion slices with ample enough flour to keep them from sticking together and forming a big lump.
• The onions should not feel wet and sticky.
• Heat about 2 inches of oil to 400 degrees and add the onion slices (a few at a time), frying them until golden.
• Remove the onions and drain on paper towels, repeating until all have been fried; set aside.
• Combine the fresh ginger and the minced garlic and rub them onto the salmon fillets.
• Salt and pepper the salmon to taste.
• In a skillet heat about 1 Tablespoon of oil over medium heat and cook the salmon for three (3) minutes on each side (or until the salmon is cooked through).
• Place a bed of crispy onion rings in the middle of each plate.
• Top with the fried salmon and the following sauce which you have stirred into pan in which you previously fried the salmon:.
• Bring soy sauce, jerk sauce and balsamic vinegar to a boil and pour over the salmon.
• (*Serve with stir-fried vegetables or roasted asparagus).