Salmon with Cantaloupe and Fried Shallots - Chew Nibble Nosh

Ingredients

• For the Vinaigrette:
• 2 Tbsp. jarred horseradish, squeezed between some paper towels to remove the extra moisture
• 1 1/2 Tbsp. fresh lime juice
• 1 Tbsp. Asian fish sauce
• 1/2 Tbsp. brown sugar
• 1 Tbsp. extra virgin olive oil
• salt and pepper to taste
• For the Fried Shallots:
• 3 large shallots, sliced crosswise and separated into rings
• cornstarch, for dusting
• vegetable/canola oil
• salt
• For the Salmon and Garnishes
• 4 (6 oz.) skin-on salmon fillets, bones removed
• salt and pepper
• 1 Tbsp. vegetable/canola oil
• 2 cups diced cantaloupe
• 1/2 cup buttermilk
• 1 tsp. freshly grated lime zest
• 1/4 cup celery leaves