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


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:

Calories 252 Fat 13 g Sodium 151 mg

Carbohydrates 7 g Saturated fat 3 g Calcium 17 mg

Protein 25 g Cholesterol 74 mg Dietary fiber 1 g

Diabetic exchanges per serving: ½ bread/starch, 3 lean meat, 1 fat.