This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
The triple zing of lime, lively spices and a creamy coconut sauce turn salmon into your ticket to a delectable taste tour. Believe us, it's a trip worth taking.
