Potato Chip Crusted Salmon with Mango Watercress Salad

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 680, total fat 46 G., saturated fats 8 G., proteins 40 G., carbohydrates 30 G., fiber 5 G., cholesterol 94 mg, sodium 879 mg, sugar 20 G.

If baked fish lacks that crispy crust that pan-frying creates, try this potato chip recipe. Salmon (or coho salmon, etc.) fillets are coated with crushed barbecue-flavored potato chips, which crisp up in the oven to create a delicious crust without drying out the fish. Serve with a refreshing salad of zesty watercress and sweet mango in a tart dressing, which perfectly complements the barbecue flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salmon

700 g salmon (center part), with skin
2 tablespoons Dijon mustard
1 cup crushed barbecue chips
1/4 cup dark brown sugar
1 tbsp. chili powder
6 green onions, white and light green parts only, finely chopped
1 clove of garlic
Zest of 1 lime (juice for salad)

Salad

2 teaspoons of honey
1 teaspoon white wine vinegar
Juice of 1 lime
Half a jalapeño, diced
1/3 cup olive oil
5 cups watercress
1 cup diced mango
0.5 cup thinly sliced red onion
1/4 cup toasted sliced almonds

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: salmon, mango, watercress, Dijon mustard, lime, chips, almond, wine vinegar, honey

Cooking the dish according to the recipe:

Preheat oven to 230°C.
Salmon:

Line a baking sheet with parchment paper and place the salmon skin-side down in the center. Sprinkle with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Spread Dijon mustard evenly over the fish.

In a food processor, combine the chips, sugar, chili powder, green onion, garlic, and lime zest and process until the mixture resembles breadcrumbs. Press the mixture into the mustard on top of the fish. Bake until golden and crisp, about 15 minutes.
Salad:

In a large bowl, combine the honey, vinegar, lime juice, and jalapeño. Pour in the olive oil, stirring constantly. Add the watercress, mango, and onion. Season with salt and pepper to taste and toss. Transfer the salad to the fish plate and garnish with almonds.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Healthy dinners / Calorie content of prepared meals / Summer dishes / Main courses / Vegetables and mushrooms / Fish and seafood / Food Network - recipes