What a fantastic Super Bowl! I don’t know about you, but I treated myself to some Ruffles potato chips and french onion dip. After the game, I thought about throwing the chips away until I discovered I had some salmon and remembered a “Cooks Illustrated” recipe that my husband and I used to make often, but hadn’t made for a decade. Then, I was able to find a copycat recipe that I modified. Here’s my version below.

Ingredients

1 large salmon filet

Dijon mustard (enjoy to coat salmon)

2-3 handfuls of potato chips

2 tablespoons dill

1 teaspoon lemon zest

1/2 cup of bread crumbs

Instructions

1. Preheat oven to 400 degrees.
2. Place salmon on cooking sheet coated with non-stick spray.
3. Squeeze dijon mustard on salmon and brush to coat evenly.
4. Pulse chips, dill, lemon zest, and breadcrumbs in food processor until coarsely ground.
5. Evenly distribute chip mix on salmon.
6. Cook for 10 minutes at 400 degrees.Finish for 2-5 minutes on broil watching closely not to burn.