It is really cold here for the middle of December. There is snow on the ground and more to come. It is time for hunkering down for some allowable pleasures.
First. The woodstove. There is little more comforting than the direct heat from a woodstove or fireplace that you stoke with wood yourself.
You can move closer if chilled or further away if too warm. Always a warm glow. Nice.
Then. My guiltiest pleasure today. The Sing Off. A TV show of a capella groups competing. Last year…bleah. This year…really good!
And, for dinner, Potato Chip Crusted Salmon. One of our favorites. In fact, The Bearded One does not care for salmon so much. I do. This recipe is major easy and makes both of us happy. Just do not over cook it!
POTATO CHIP CRUSTED SALMON
For 6 servings:
- 3 lbs salmon
- 1 dash fresh ground black pepper
- 1 dash salt
- 5 1/2 ounces bag kettle-cooked potato chips
- 1/2 lime, zest of
- 1/3 cup chopped fresh dill
- 2 tablespoons olive oil
- 1 Preheat the oven to 400°F Line a baking sheet with aluminum foil.
- 2 Lay the side of salmon, skin side down, in the center of the baking sheet. Season it lightly with salt and pepper.
- 3 Crush the potato chips, lime zest and dill together in a bowl until the chips resemble coarse crumbs. Mix in 2 tablespoons of oil until incorporated.
- 4 Coat the salmon with a thin, even layer of potato chip crumbs. Pat them on the fish gently so they stay put.
- 5 Bake for about 20-25 minutes, or until the chip coating is nicely browned. Use 2 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.
Yum. Snuggle in.