Crunchy, tangy and fun–this easy, crowd pleasing meal has it all. No need to remind everyone that it’s healthy, too.
Crushed salt and vinegar potato chips make a perfect crust for quick-cooked, luscious wild-caught sockeye salmon. To switch up the flavor, try it with BBQ, ranch-flavored or another variety of chips.
Ingredients
- 4 ButcherBox Sockeye Salmon Fillets 5 to 6 ounces each
- 3 cups kettle-cooked salt and vinegar potato chips about 3 ounces
- 2 tbsp avocado-oil mayonnaise
- 2 tsp dijon mustard
- Fine sea salt and freshly ground black pepper
- 1 tbsp avocado oil
Instructions
- Preheat the oven to 400ºF; place a large cast iron or other heavy bottom skillet in the oven while it preheats. Pat the salmon dry thoroughly with paper towels.
- Place the chips in a food processor and pulse until coarsely chopped, similar to the texture of panko; you should get a generous ¾ cup. (Alternatively, place the chips in a large ziplock bag and roll over with a rolling pin or smack with the bottom of a skillet to crush.) In a small bowl, stir the mayo and mustard together until combined.
- Season the fish all over with salt and pepper. Brush the tops with a thin layer of the mayo mixture. Spoon the chip crumbs over the top, using about 2 tablespoons for each, pressing lightly to adhere.
- Carefully remove the skillet from the oven and place over medium heat. Swirl the oil over the bottom of the skillet. Place the fish skin side down in the skillet and cook for 1 minute. Transfer the skillet to the oven and cook for 3 to 5 minutes for medium rare (120ºF on a meat thermometer stuck into the thickest part; time will depend on the thickness of the fish). Add another 1 to 3 minutes if you prefer it cooked more (125º-130ºF for medium).
- If you want the crust crispier, you may turn on the broiler and broil just until the chips are golden, 30 seconds to 1 minute, watching carefully to prevent burning.
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Beth Lipton is a Brooklyn-based recipe developer and writer specializing in food and wellness. Her work has appeared in Clean Eating, Paleo magazine, FoodNetwork.com, Well+Good, Outside, Sleep.com and more. Beth's latest cookbook, Carnivore-ish, featuring 125 animal protein-forward recipes, is available now.
