Every month, the store dietitians and I host a cooking class for kids. My 8 year old loves to come to our class every month. He is the type of kid who gets up on Saturday mornings and watches cooking shows instead of cartoons. One day, he told me he watched a chef bake a whole fish in a sea salt crust. The next time we were in the kitchen, we created this similar recipe together. Teaching my son about Responsible Choice Mt. Cook Alpine Salmon – where it comes from, how it’s raised and how healthy this salmon is – made him want to eat even more!
Dill Pickle Potato Chip Encrusted Responsible Choice Mt. Cook Salmon with Chunky Tzatziki
Serves 6 (5 oz. each).
- 1 (2 pound) fillet Mt. Cook Salmon, thawed
- 3 tbsp Hy-Vee extra-virgin olive oil, divided
- 2 tsp black pepper
- 1 to 1 1/2 cups crushed Lay’s dill pickle potato chips
- 2 lemons, sliced, for garnish
- 2 sprigs dill, minced, for garnish
For the tzatziki sauce:
- 2 cups Hy-Vee plain Greek yogurt
- 3 tbsp fresh lemon juice
- 1/2 English cucumber, seeded and diced
- 2 tbsp minced fresh dill
- 1 tbsp minced roasted garlic
- Salt and black pepper, to taste
All you do:
- Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
- Place salmon on top of parchment, skin side down. Drizzle with 2 tablespoons of olive oil. Season with black pepper.
- Carefully press crushed potato chips onto salmon in an even coating. Drizzle with remaining tablespoon of olive oil.
- Bake for 15 to 18 minutes, until fish flakes with a fork and top is lightly browned.
- While the fish is cooking, make the tzatziki sauce. In a medium bowl, mix yogurt, lemon juice, cucumber, dill and roasted garlic. Season with salt and pepper, to taste. Refrigerate until ready to use.
- Serve salmon and tzatziki sauce with lemon slices and garnish with fresh dill.