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Tortilla Crusted Salmon with Tropical Fruit Salsa

July 27, 2018 By Cooking Mamas Leave a Comment

Print Recipe

Tortilla Crusted Salmon with Tropical Fruit Salsa

Crushed tortilla chips add a delicious crunchy texture to salmon. Paired with our refreshing tropical fruit salsa, this dish is sure to please everyone!
Course: Entrée
Cuisine: American, Mexican
Servings: 4

Ingredients

  • TROPICAL FRUIT SALSA:
  • 1 mango pitted and diced
  • 1 papaya peeled, seeded, and diced
  • 1/2 c. diced fresh pineapple or canned in juice, drained
  • 2 T. red onion
  • 2 T. fresh lime juice
  • 2 T. fresh cilantro
  • SALMON:
  • 4-6 salmon fillets
  • Salt and freshly ground black pepper
  • 1 T. Dijon mustard
  • 4 c. corn tortilla chips crushed

Instructions

  • SALSA: In a small bowl, combine the mango, papaya, pineapple, onion, lime juice, and cilantro; season with salt and pepper to taste. Cover and refrigerate until ready to serve.
  • Preheat the oven to 400 degrees. Coat a large, rimmed baking sheet with cooking spray.
  • SALMON: Season both sides of the salmon with salt and pepper. Brush the top side of the salmon with the mustard.
  • Place the chips in a 1 gallon re-sealable plastic bag, using a heavy rolling pin, crush into fine crumbs. Transfer the crumbs to a shallow dish. Gently press the salmon fillets, mustard side down, into the tortillas crumbs to coat.
  • Transfer the salmon to the prepared baking sheet, crumb side up, and bake for 12 to 15 minutes, until the fish pulls apart when tested with a fork.
  • Serve salmon with the salsa spooned over the top.

Notes

Adapted from Robin Miller - Robin Rescues Dinner

Filed Under: Cinco de Mayo, ENTREE, Father's Day, Fish & Seafood, Game Day, HOLIDAYS

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Hi, I'm Dusty Hutchins-McNutt, creator of Cooking Mamas (and Papas too), an online recipe resource for home cooks and wanna-be chefs! Read More…

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