Another week has flown by. Last weeks meals got a little hectic, and we ended up skipping the short ribs and having protein shakes instead. So, needless to say, they are back on the menu for this week :) here it goes....
Sunday: Korean short ribs
Monday: Spaghetti squash with meat and veggie sauce
Tuesday: White bean chili with chicken
Wednesday: leftovers or urban plates (class night for both of us)
Thursday: Salmon crusted with potato chips; sauteed kale and onions
* recipe at end of post
Friday: chicken street tacos with beans and fire roasted corn
Saturday: sweet potato, broccoli, and black bean mash.
Salmon with potato chip crust
Ingredients:
2 pieces of wild salmon
1 cup of sea salt and vinegar potato chips
Dijon mustard
Directions:
Place salmon on a broiling pan skin side down and broil for approximately 6 to 7 mins or to your desired "doneness".
While salmon is broiling, crush about 1 cup of the potato chips as finely as you can. I usually just pit the chips in a bowl, cover with a napkin, and smash away.
When salmon is done, pull out of oven. Smear enough Dijon mustard on top of fish to cover. This will act as a glue to hold the chip crumbs
Next, layer the chip crumbs on the fish over the mustard. Pat down to make sure they stick. You can add as much or as little as you'd like. I like the salty flavor so I put a nice thick layer.
Put the fish back under the broiler for 2-3 mins or until the crust is golden brown.
*** Be sure to keep the fish far enough away from the broiler so that the oil from the chips does not catch fire. I have done this! I usually adjust the oven racks to allow for plenty of clearance between the fish and the flame :)
Once the desired brown ring is reached, remove from the oven and serve :)
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