POTATO-CHIP-CRUSTED SALMON
Serves about 12.
Recipe from "Young & Hungry" (Hyperion) by Dave Lieberman.
1 side of salmon (about 3 lb.)
Salt
Freshly ground black pepper
1 (5.5-oz.) bag kettle-cooked potato chips
Zest of 1/2 lime
1/3c. chopped fresh dill
Olive oil
Directions
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
Lay the side of salmon, skin-side down, in the center of the baking sheet. Season it lightly with salt and pepper.
Crush the potato chips, lime zest and dill together in a bowl until the chips resemble coarse crumbs. Mix in 2 tablespoons of oil until incorporated.
Coat the salmon with a thin, even layer of potato-chip crumbs. Pat them on the fish gently so they stay put.
Bake for about 20 to 25 minutes, or until the chip coating is nicely browned. Use 2 spatulas to transfer the salmon to a serving platter, putting one at either end and lifting them up together so the salmon is in one piece. Lay it gently on the serving platter and put a fork and a knife on the table by the platter so that people can serve themselves. You can also serve the salmon right on the baking sheet.
Nutrition information per serving:
Calories252Fat13 gSodium151 mg
Carbohydrates7 gSaturated fat3 gCalcium17 mg
Protein25 gCholesterol74 mgDietary fiber1 g
Diabetic exchanges per serving: ½ bread/starch, 3 lean meat, 1 fat.