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