Potato Chip Crusted Salmon with Mango Watercress Salad

Ingredients:

Salmon

• 700 g salmon (center part), with skin
• 2 tablespoons Dijon mustard
• 1 cup crushed barbecue chips
• 1/4 cup dark brown sugar
• 1 tbsp. chili powder
• 6 green onions, white and light green parts only, finely chopped
• 1 clove of garlic
• Zest of 1 lime (juice for salad)

Salad

• 2 teaspoons of honey
• 1 teaspoon white wine vinegar
• Juice of 1 lime
• Half a jalapeño, diced
• 1/3 cup olive oil
• 5 cups watercress
• 1 cup diced mango
• 0.5 cup thinly sliced ​​red onion
• 1/4 cup toasted sliced ​​almonds

Preparation:

1. Preheat oven to 230°C.
2. Salmon:
   
   Line a baking sheet with parchment paper and place the salmon skin-side down in the center. Sprinkle with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Spread Dijon mustard evenly over the fish.
3. In a food processor, combine the chips, sugar, chili powder, green onion, garlic, and lime zest and process until the mixture resembles breadcrumbs. Press the mixture into the mustard on top of the fish. Bake until golden and crisp, about 15 minutes.
4. Salad:
   
   In a large bowl, combine the honey, vinegar, lime juice, and jalapeño. Pour in the olive oil, stirring constantly. Add the watercress, mango, and onion. Season with salt and pepper to taste and toss. Transfer the salad to the fish plate and garnish with almonds.