Salmon With Cantaloupe And Fried Shallots

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2 tablespoons freshly grated horseradish

1 1/2 tablespoons fresh lime juice

1 tablespoon Asian fish sauce

1/2 tablespoon light brown sugar

1 tablespoon 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

1 tablespoon vegetable oil

1/3 small cantaloupe, scooped into small balls or cut into 1/4-inch dice (about 1 cup)

1/2 cup buttermilk

1 teaspoon finely grated lime zest

Freshly grated horseradish

1/4 cup celery leaves

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