8-10 ounce filet of salmon (preferably wild)
1/2 cup cornmeal
1/4 teaspoon salt
pinch freshly ground black pepper 
2 tablespoons THIS
2 tablespoons light mayonnaise
3 teaspoons finely chopped fresh parsley
1 1/2 tablespoons canola oil
fresh lemon wedges
salt and pepper for seasoning
 
In a small bowl, combine THIS, mayonnaise and parsley until mayonnaise is well
incorporated and no lumps remain.  Place cornmeal on a dinner plate and season with
the salt and pepper, stirring with a fork to combine.  Season the filet with just a
bit of salt and pepper.  Using a butter knife, lightly coat the top, bottom and
sides with the sauce and then gently dredge in cornmeal.
 
Heat the canola oil in a skillet over medium heat. When a drop of water bounces, the
pan is ready for the filet.  Carefully place the salmon in the pan, skin side down
and cook until golden brown, about four minutes each side.  Serve with lemon wedges
and remaining sauce on the side.
 
Options:  Cut the filet in half lengthwise or into four lengthwise strips if filet
is wide enough and plate on top of asparagus crisscrossing the strips.  For a mild
option for your guests, prepare half of the salmon with just the cornmeal, misting
it with canola oil prior to dredging.  Serve with the sauce on the side.