Baked BBQ Chip Salmon
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*6 Salmon Fillets or Cod Fillets, skin
*Pink Himalayan Sea Salt or Kosher Salt
*Fresh Ground Black Pepper
*Dijon Mustard
*1 cup crushed BBQ Potato Chips
*1/4 cup Brown Sugar
*1 teaspoon molasses
*2 teaspoons Chili Powder
*4 Scallions, large light green and white parts only, roughly chopped
*3 cloves Garlic, minced or pressed
*Zest 1 Lime, reserve juices for Apple Salad Topping
*Parchment Paper
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Pre-heat oven to 450*F.
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Crust Mixture
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In a food processor combine and pulse the: BBQ chips , brown sugar, molasses, chili powder, scallions, garlic and lime zest, just until chopped/incorporated.
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Season the salmon or cod with the salt and pepper. Then spread about a round teaspoon of mustard on each fillet. Evenly top and press with the crust mixture.
Bake the salmon 10-15 minutes depending on the size of fillets. Cool slightly add the apple salad topping and serve. Internal temperature for salmon 145*F. and cod 130*F.
Apple Salad and Topping
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*1 tablespoon Honey
*1 teaspoon White Wine Vinegar
*1/2 Jalapeño, minced (mine was red)
*1/3 cup Extra Light Olive Oil
*Juice of 1 Lime
*1 Head of Romaine Lettuce Chopped
*2 Apples, Gala or favorite apple, diced in small squares
*1 medium Onion, thinly sliced (place sliced onions in a small bowl of water and 2 tablespoons of white vinegar for a milder onion taste, let soak 15 to 20 minutes)
*1/4 cup sliced Almonds, toasted if desired
*Pink Himalayan Sea Salt and Fresh Ground Pepper, to taste
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In a small bowl whisk together the honey, vinegar, jalapeño, lime juice and olive oil and set aside.
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In a medium mixing bowl add the lettuce, onion, apples, almond slices. Toss together, drizzle on the dressing until salad is coated. Salt and pepper to taste.
Enjoy!
Lindy
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