Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Another gem from !

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Please Fave the Original Submission: https://www.furaffinity.net/view/13762530/

Again, thank you birdiebites for rising to the 'Chopped Challenge' !

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So on my Art Account I watch this group called FACCC (Fur Affinity Culinary Cuisine Club), and they posted a journal
( http://www.furaffinity.net/journal/5796851/ ) just before my "hiatus" with a spin off of a cooking show I love called 'Chopped.' The mystery ingredients kinda threw me off my game, but I was determined to make it work! SO ... using three of the ingredients found in the basket, here is the entree! I forgot to take a picture with the accompanying salad ... next time I will remember! You might be worried that this is super sweet, but it's balanced well with the cayenne pepper and other ingredients.

Ingredients:

1 lb salmon fillets (cut into portions or nuggets)
salt
Black pepper
2 cups air popped Kettle Corn
1/3 cup flour (All Purpose was used)
1/2 cup Maple Syrup
1/4 teaspoon cayenne pepper
vegetable oil

Directions:

Season the fish with salt and pepper to taste
In a blender or food processor, grind the popcorn to a medium fine meal. (Just a bit more than a cup)
Spread the ground popcorn on a plate
Spread the flour on another plate
In a shallow bowl, blend the syrup and the cayenne pepper
Press each piece of salmon into the flour to coat both sides
Gently shake off excess flour
Dip into syrup mixture, then coat both sides thoroughly with the ground popcorn
Set the coated fish on a platter
Pour a thin slick of oil into a large nonstick skillet and heat over high heat almost until hot.
Cook the salmon, in batches if necessary, until the coating is brown and crisp and the inside flakes easily at the thickest part, about 2 minutes per side.

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