Recipe: Potato-Chip Crusted Salmon

Potato-Chip Crusted Salmon

Recipe devised by Dave Lieberman, presenter of Good Deal with Dave Lieberman

1 side of salmon (about 3 pounds)
Salt
Freshly ground black pepper
One 5.5-ounce bag kettle-cooked potato chips
Zest of 1/2 lime
1/3 cup chopped fresh dill
Olive oil

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.

Lay the side of the salmon skin side down in the center of the baking sheet. Season it lightly with salt and pepper.

Crush the potato chips, lime zest and dill in a bowl until the chips resemble coarse crumbs. Mix in 2 tablespoons of oil until incorporated.

Coat the salmon with a thin, even layer of crumbs.

Bake for about 20-25 minutes or until the chip coating is browned. Use two spatulas to transfer the salmon to a serving platter, putting one at either end and lifting them up together so the salmon is in one piece. Lay it gently on the serving platter so that people can serve themselves. You can also serve the salmon right on the baking sheet. Serves 12.

Arugula, Sauteed Golden Delicious Apple, Gorgonzola and Walnuts with Honey and Sherry Vinaigrette

For the dressing:

1/4 cup olive oil
1 medium shallot, minced
1 generous teaspoon honey
2 tablespoons sherry vinegar
1 teaspoon whole-grain mustard
A few pinches of salt
About 15 grinds of pepper

For the salad:

1 bunch arugula
1 Golden Delicious apple
2 tablespoons vegetable oil
A chunk of gorgonzola
1/2 cup walnuts

To make the dressing: Mix all the ingredients in a sealable container. Shake and let stand until ready to use.

To make the salad: Wash and dry the arugula. Slice the apple horizontally into 1/8-inch slices. Choose a few slices that have the nicest star shape from the core.

Heat a large nonstick skillet over medium-high heat and add the oil. Saute the apple slices on each side until dark golden brown, about 4 minutes per side, but it may be longer depending on the ripeness. Remove the slices from the pan and set aside on a plate to cool.

Toss the arugula with the dressing and divide between two salad plates. Top with the crumbled gorgonzola, walnuts and sauteed apple slices. Serves 2.

Taken from Young & Hungry by Dave Lieberman (Hyperion, $22.95).

-- Respond to this article in our Forums -- click to jump there