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Serves 4 |
Tortilla-Crusted Salmon With Tropical Fruit Salsa
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Ingredients:
- cooking spray
- 4 salmon fillets (about 5 oz ea)
- salt and freshly ground black pepper
- 1 tbsp Dijon mustard
- 4 cups corn tortilla chips
- 1 mango, pitted and diced
- 1 papaya, seeded and diced
- 1/2 cup diced pineapple (fresh or canned in juice)
- 2 tbsp minced onion (red or white)
- 2 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
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Preparation:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Season both sides of salmon with salt and pepper. Brush top side of salmon with Dijon mustard.
- Place chips in a plastic bag and, using a heavy rolling pin or the bottom of a heavy skillet, crush into fine crumbs. Transfer crumbs to a shallow dish. Add salmon to chips, mustard-side down, and press in tortilla chips, coating the flesh.
- Transfer salmon to prepared baking sheet and bake 12-15 minutes, until fish is fork-tender.
- Meanwhile, to make the salsa, in a small bowl, combine mango, papaya, pineapple, onion, lime juice, and cilantro. Season to taste with salt and pepper.
- Serve salmon with salsa on the side or served over top.
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