Hardbite Potato Chip Crusted Sockeye Salmon
This recipe is one of the fastest wild BC sockeye salmon dinners you will put on the table. Cooking the salmon in an Air Fryer and using potato chips for the crust gives you a new texture to enjoy. Get the rice on cause dinner is ready when the rice is up!
Recipe supplied by Cory Walby. Saturday Night Test Kitchen
Ingredients:
4 – 4 oz pieces of Wild BC Sockeye Salmon
2 tbsp Dijon Mustard
1 tbsp Cracked Pepper
2 tbsp Fresh Thyme
¼ cup Crushed Potato Chips - we used Hardbite Purple Chips
12 pieces Broccolini
2 tbsp Grapeseed Oil
1 tsp Salt
Butter Cream Sauce:
4 tbsp Salted Butter
3 tbsp 10% Cream
2 Garlic cloves – Finely diced
1 tbsp Chives – Finely diced
Serve with
Diced Chives
Directions
Start by cutting the Wild BC Salmon into chunks and put them into a large bowl. Dust with salt, pepper, paprika, and oil. Mix well and sit for 5 min.
Place a small piece of parchment paper onto the trays for the Air Fryer and place your Salmon Bites on them, leaving space between each piece for air movement. Place into your Air Fryer for 8 min at 375°f.
While the Wild BC Salmon is cooking, mix all the sauce ingredients and pour them into a small bowl for dipping.
Remove the Salmon from the Air Fryer and place it onto a plate. Serve with dipping sauce, and sprinkle green onions and sesame seeds.
This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.
