BANANA CHIP-CRUSTED SALMON WITH BLACK BEAN SALAD
A slightly sweet, crunchy salmon dish paired perfectly with a spicy black bean-avocado salad
1lb salmon, portioned into 4
1c banana chips
For the Salad:
3c black beans (or two cans, drained)
3 avocados, cubed
3 green onion, chopped
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.
Don't do it.