Cade's Fave: Sweet Potato Chip Crusted Salmon with Edamame

I'm a lucky mom because I don't have to force my son to eat healthy foods. In fact, his favorite dinner is about as healthy as it gets: Sweet Potato Chip Crusted Salmon with Edamame. I credit his healthy eating to a positive attitude in our house toward health in general and healthy food in particular. You'll never hear me say to my son and step-son "just eat it, it's good for you".  I'll say instead, "try this, it's SO delicious, and it's good for you too".

Sometimes a favorite recipe comes from a collaboration. In the case of this salmon recipe it started with a dinner Cade had at a friend's house. He raved about the potato chip crusted chicken his friend's mom had prepared and asked if I could recreate it. I had to agree that it sounded pretty darn tasty. But healthy? Well... I knew I could do better. I swapped out the chicken for salmon and bumped up the health factor in the breading with a sweet potato chip version. Cade's verdict? Let's just say that any time I let him choose dinner, this is his first choice. Every time.

 

Sweet Potato Chip Crusted Salmon with Edamame

serves 4

1 1/2 tablespoons olive oil, divided
4 wild Alaskan salmon filets, boneless and skinless

juice of 1/2 lime

2 teaspoons organic agave 

1 1/2 cups sweet potato chips

1/2 cup panko bread crumbs
salt and pepper
2 cups frozen edamame

1. Preheat oven to 350 degrees. Place a large saucepan of water over high heat to boil.
2. Drizzle 1 tablespoon olive oil on the bottom of a large casserole dish then place salmon filets in the dish.
3. In a small bowl, crush the sweet potato chips with your hands, add the panko and season with a couple of cranks of salt and pepper. Drizzle in the remaining olive oil. Set aside.
4. In a small bowl place the lime juice and agave, whisking to combine. Using your finger tips or a pastry brush, gently apply the mixture to the top of the salmon (if you used a large lime you may not need all of this mixture), you want to just dampen the salmon not soak it.
5. Sprinkle the chip and panko mixture over the filets and gently press down to adhere the crust. 
6. Bake salmon in the middle of a 350 degree oven for 8-12 minutes (see tips below). When salmon is cooked through turn on the broiler and broil the salmon for about 2 minutes or until the crust just crisps and browns.
7. When saucepan of water comes to a boil add the edamame and cook 2-4 minutes or until the edamame float. Drain.

TIPS:

• Which salmon is best? According to Monterey Bay Aquarium Seafood Watch, wild caught salmon from Alaska is a "Best Choice" and is certified sustainable by the Marine Stewardship Council. Download Monterey Bay Aquarium's smartphone app to guide you in your choices.
• Don't over-bake your salmon. Over-cooked salmon is tough and dry and guaranteed to put off any diner, especially kiddos. Your salmon is done when it's flesh changes color, becomes opaque, and flakes easily when a fork is inserted.
• Panko breadcrumbs are found in the Asian aisle of the supermarket. Read the labels as some panko includes hydrogenated fats which you should avoid like the plague. Panko contains wheat so if you follow a gluten free diet you will want to omit this ingredient.
• Salmon and edamame are both power foods so this meal packs a one-two punch. You could also pair the salmon with rice noodles, quinoa, whole grain pasta, or another veggie such a green beans or broccoli.