jalapeno chip crusted salmon

Enter: excuses for being MIA for the last two weeks.

Enter: recipe for your next dinner party!

This was the one meal I made while I was briefly back at home in between jet setting. I was in Chicago for a week, and I’ve since been to Florida and now in Virginia Beach. I’m ready for sleep and no more airports.

And more home cooked meals!

I had the best time in Chicago. The GS and I went out and spent the weekend with his family in Lake Forest (which is basically the Stepford/Kiawah Island of Illinois, I want to move there.) I got to crash with famous guest blogger Jay one night, and then I stayed for another 4 days downtown for my company’s national sales meeting.

I really enjoy my job, and whenever we all get together for meetings like this it’s as if they spiked the Advanced Bionics Kool-Aid with something even stronger. So much obsession with bionic ears in one room!

After a weekend back home, Kevin and I spent the day at HARRY POTTER WORLD WHERE DREAMS ARE MADE OF. I’m still processing the glory of it. I’m pretty sure Kevin was super embarrassed by me the whole time, but he said he had fun so that’s all that counts.

I also got to spend two nights at my Grandma’s place in Florida! She’s 90 and walked 17 holes of golf yesterday. (That isn’t a typo- I know a full round is 18 but she was “over it” after 17 and walked home. You do you, Gram.) She also beat all of us in pitch last night. #LifeGoals

And now I’m back to reality and in VA Beach for work, but it’s okay because that AB Kool-Aid has lasting effects.

Jalapeno Chip Crusted Salmon

slightly adapted from Katie Lee, The Kitchen

4-5 lb salmon, skin on

2-3 tbs Dijon mustard

4-5 cups jalapeno chips (or chips of your choice)

1/4 cup dark brown sugar

3-4 scallions, chopped

2 cloves garlic, minced

5-6 cups greens (I used arugula and mixed greens)

1/4 cup thinly sliced red onion

1/2 cup chopped mango

1 tbs chopped jalapeno (ribs and seeds removed)

1 lime, juice and zest

3-4 tbs olive oil

1 tsp honey

salt and pepper

Place the chips, brown sugar, scallions, garlic, and zest of 1 lime in a blender or food processor, and pulse until you have relatively fine crumbs.

Place the salmon on a parchment-paper lined baking sheet, skin side down. Pat it dry, then season with salt and pepper. Brush with Dijon mustard. Coat the salmon with your crumb mixture, and bake at 450 for 15 minutes.

Whisk together the juice of one lime, olive oil, honey, jalapeno, salt and pepper. Toss greens, onions, and mango in the dressing. I chose to present the salmon with the salad mixture on top, but you can serve them separately. I just liked the presentation.

You can also use any chips you like, but if you’ve never tried the Miss Vickie’s Jalapeno Kettle Chips, you haven’t lived. Make sure you buy two bags so you can snack on one and put the other in the blender.