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BANANA CHIP-CRUSTED SALMON WITH BLACK BEAN SALAD

GF, DF

A slightly sweet, crunchy salmon dish paired perfectly with a spicy black bean-avocado salad

Serves 4

 

1lb salmon, portioned into 4

Olive oil

1-2tbsp honey

1c banana chips

 

For the Salad:

3c black beans (or two cans, drained)

2 jalapenos

3 avocados, cubed

3 green onion, chopped

2tbsp honey

2tbsp lime juice

Preheat the broiler on your oven. Place the jalapenos on a baking sheet and broil, turning once or twice, until the skin is blackened. Cover the whole pan with foil to steam.

Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil and top with a rack. Spray or grease the rack with some olive oil so the fish won't stick. Place the salmon, skin-side down, on the rack. Smear the flesh with a layer of honey--this not only helps the banana chip crust adhere but also adds a sweetness to the salmon that ties in the banana without that overpowering banana flavor. Pour banana chips into a large ziplock baggie (optional, makes it less messy) and use a heavy-bottomed pan or rolling pin to crush. You could also use a food processor to pulse into a crumb but I like the chunkiness of hand-crushing. Split the crushed chips into two bowls--you'll use half for the crust and half for the black bean salad. Press the crumbs into the salmon and season with salt n pep n red pepper flakes. Roast in the oven for 20-25min until cooked through.

While the salmon is roasting, prepare the black bean salad. Peel and discard the blackened skin off the roasted jalapenos, de-seed and de-stem and mince. Combine with the remaining salad ingredients and leftover banana chips and season with salt n pep. Serve alongside salmon.

Freezability:

Don't do it.