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
Servings:
Units:
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.
Recipe Notes
Adapted from Robin Miller - Robin Rescues Dinner
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