| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds skin-on center-cut salmon
- Kosher salt and freshly ground black pepper
- 2 tablespoons Dijon mustard
- 1 cup crushed BBQ chips
- 1/4 cup dark brown sugar
- 1 tablespoon chili powder
- 6 scallions, white and light green parts only, chopped
- 1 clove garlic
- Zest of 1 lime (reserve the juice for the salad)
- 2 teaspoons honey
- 1 teaspoon white wine vinegar
- Juice of 1 lime
- 1/2 jalapeno, diced
- 1/3 cup olive oil
- 5 cups watercress
- 1 cup diced mango
- 1/2 cup thinly sliced red onions
- Kosher salt and freshly ground black pepper
- 1/4 cup toasted sliced almonds
Instructions
- For the salmon: Preheat the oven to 450 degrees F.
- Line a baking sheet with parchment paper and place the salmon in the center skin-side down. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Dijon evenly on the flesh side of the salmon.
- In a food processor, combine the BBQ chips, sugar, chili powder, scallions, garlic and lime zest and pulse until combined and the consistency of coarse bread crumbs. Press the mixture onto the mustard on the flesh side of the salmon.
- Bake until the chip mixture is golden brown and crunchy, about 15 minutes.
- For the salad: In a large bowl, whisk together the honey, vinegar, lime juice and jalapeno. While whisking, drizzle in the olive oil. Add the watercress, mango and onions and season with salt and pepper, tossing to coat.
- Place the salad on a plate with the salmon and garnish the salad with the almonds.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 680 |
| Total Fat | 46 g |
| Saturated Fat | 8 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 20 g |
| Protein | 40 g |
| Cholesterol | 94 mg |
| Sodium | 879 mg |
| Serving Size | 1 of 4 servings |
| Calories | 680 |
| Total Fat | 46 g |
| Saturated Fat | 8 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 20 g |
| Protein | 40 g |
| Cholesterol | 94 mg |
| Sodium | 879 mg |
Reviews
Love this!
Tasted like I was eating a dish from Applebee’s. And if you love Applebee’s, you should make this because you will love this recipe.
My husband &I loved! It earned an A+. I added cilantro and ginger to salad. Delish!
This recipe was outstanding! So flavorful and the salad on top really made it special. I have other salmon recipes with Panko topping over Dijon mustard but this was really tasty as a nice alternative!
Loved it
This was awesome. I had plain potato stix, added cayenne and forgot the garlic. Will def make again and likely on chicken too. It made me eat a larger portion of salmon for added protein and great taste
Love this recipe! I have made it twice now and it is becoming a family favorite. It is even better the next day when all the flavors sit overnight.
This is not 5 stars it is a total 10!
I used country dijon also squeezed a bit of lime juice on fish before I baked
10 minutes was good I could have done less like 8 for one 8 oz piece of salmon.
This topping is unbelievable delic! Made this just now.
Love love Katie Lee congrats we will see that baby girl soon
Keep your recipes coming!
Healthy salmon can be prepared so many ways and still be healthy…..why processed chips and all that salt. NO NO NO not good!
Salmon was delicious, served with wild rice and mix veggies. Favorite Salmon receipt by far.
Thank you,