Crispy Pesto Potato Chip Salmon
Try this Crispy Pesto Potato Chip Salmon recipe, or contribute your own.
Try this Crispy Pesto Potato Chip Salmon recipe, or contribute your own.
- salt and pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly grated parmesan cheese
- 1 packed cup fresh basil leaves torn
- 1 tablespoon walnuts
- big pinch salt
- squeeze fresh lemon juice
- 4 , 4oz salmon filets (i prefer wild-caught king or
- 1/2 cup potato chip crumbs (made from ~3 cups ruffled pota
- 1 lemon, cut into wedges
- 1 clove garlic roughly chopped
- Carbohydrate 0.446995 g
- Cholesterol 5.5 mg
- Fat 9.38862500545251 g
- Fiber 0.13260000371933 g
- Protein 2.87292 g
- Saturated Fat 2.03760450075288 g
- Serving Size 1 1 Serving (16g)
- Sodium 114.150643229276 mg
- Sugar 0.31439499628067 g
- Trans Fat 0.392973000147654 g
- Calories 96 calories
Step-by-step
- Place one oven rack in the middle of the oven then another at the very top, and then preheat oven to 400 degrees. Line a half sheet pan with foil and spray with nonstick spray then arrange salmon filets on top and season generously with salt and pepper.
- Add potato chips to a food processor then pulse until chips are the consistency of panko bread crumbs. Scoop into a bowl then set aside.
- In the same food processor, add first five pesto ingredients (basil through salt). Blend until ingredients are finely chopped then slowly stream in extra virgin olive oil while processing until pesto is smooth, scraping down the bowl when necessary. Add fresh lemon juice to taste (I like mine on the lemony side but at least add enough to make the pesto taste fresh.)
- Slather 1 Tablespoon pesto on top of each salmon filet then sprinkle on 2 Tablespoons potato chip crumbs. Bake for 6 minutes in the middle of the oven then turn on the broiler, move sheet pan to the top rack, and broil until potato chips are golden brown, 1-2 minutes. Serve with lemon wedges for drizzling.
How does a traditional Italian herb paste hold up against the intense crunch of fried snack foods on delicate fish? Combining fresh basil pesto with pulverized salty snacks draws on modern fusion cooking techniques that prioritize contrasting textures. Baking delicate proteins requires careful monitoring to prevent dryness.
- Position one oven rack in the middle position and another at the very top to utilize both baking and broiling heat efficiently.
- Preheat the oven to 400 degrees Fahrenheit before introducing the baking sheet to ensure proper initial cooking.
- Process the potato chips until they match the exact fine consistency of panko bread crumbs for optimal surface coverage.
- Bake the fish for six minutes on the middle rack before transferring it upward.
- Turn on the broiler and move the pan to the top rack for one to two minutes, watching constantly until the crumbs turn golden brown.
Managing the broiling stage prevents the potato chip topping from burning before the salmon cooks through. Serve immediately alongside fresh lemon wedges.
