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?
- 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
Preheat the oven to 400°F. Mix the potato chips, lime zest, dill, and olive oil.
Season the salmon with salt and pepper, then coat the salmon with the mixture.
Place in the oven and bake 20 to 25 minutes.