Dinner Tonight: Potato Chip–Crust Salmon
Potato Chip–Crust Salmon: We bet you can't eat just one.
I’m not usually one to go throwing potato chips on my food. I like my chips whole and on a plate. But I was so intrigued by the ingredients of this Dave Lieberman recipe that I kind of forgot. Lime zest and fresh dill were an unexpected pairing for a bag of potato chips. I could almost taste the recipe before it began, with the crumbled chips providing the crunch and the other two tickling my tongue.
Essentially just a nicely dressed shake-and-bake, the recipe is interesting but ultimately a little too greasy. I didn’t get much dill, either. But I did get lime. That hint of acidic brilliance was so captivating that I decided to squeeze a little of the lime juice right on top of the fish, even though it only called for the zest. I liked it. And when it comes to shake-and-bake I don’t think there should be any purists.
Any better crumbled chip recipes out there?
Ingredients
yield: 2
- 1/2 pound of salmon
- A couple handfuls of potato chips, crushed
- Zest of 1 lime
- 3 tablespoons fresh dill, minced
- 1 teaspoon of olive oil
- Salt and pepper
Procedures
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1
Preheat the oven to 400°F. Mix the potato chips, lime zest, dill, and olive oil.
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2
Season the salmon with salt and pepper, then coat the salmon with the mixture.
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3
Place in the oven and bake 20 to 25 minutes.
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