Spicy, Crunchy Baked Salmon on Grilled
Asparagus
Here is a fairly simple recipe you can make with few ingredients.This is a light summery dish that looks and tastes great.
For salmon;
4 6oz.-8 oz.pieces of fresh salmon filet, or one large piece, boneless, skin on
2 Egg whites (you can substitute with a good mustard whole grain brown)
1 Bag of Deano's Jalapenos, any flavor
1 Cup seasoned bread crumbs
For Asparagus;
1# Asparagus, trim bottoms
2 Tbl Spoon olive oil
Sail and pepper to taste
Boiling water to par cook Asparagus
3 Lemon cut in half
Pre heat oven to 350 degrees and set grill to med heat
Pat dry Salmon with paper towel and keep refrigerated.
Put Deano's Jalapenos and bread crumbs in a zip lock bag and crush jalapeno chips until fine, mix well. Put bread crumb mixture on a plate and spread evenly.Whip the egg whites until they have soft peaks. Lightly spread enough whites on skinless side of salmon to use a as glue for the bread crumb mixture. Take salmon filet and push egg white side into crumb mix and repeat with all pieces. Line a baking sheet with foil and lightly oil or spray with food release. Place salmon on baking sheet skin side down and cook for about ten minutes. Rotate and cook until salmon until medium doneness is achieved. While salmon is cooking you can go ahead and start the asparagus. Par cook the asparagus in lightly salted boiling water for about 1-1/2 minutes depending on thickness, I prefer thin stalks, and cool under cold water or preferably in ice bath. When cool pat dry and sprinkle with olive oil until coated and salt and pepper to taste. Grill until they have nice grill marks, do not over cook. Use remaining oil and coat cut sides of lemon and grill until they have light brown grill marks. Arrange asparagus like a raft and place salmon on top and garnish with grilled lemons. Enjoy!
www.Deanosjalapenos.com
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