Preheat the oven to 350 degrees. Crush 4 tortilla chips in a ziplock bag. Beat 1 egg. Dip one 4-ounce salmon fillet in egg and coat with crushed tortilla chips. Place on a baking sheet lined with parchment paper and bake 15 minutes. Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium heat. Sauté 1 minced garlic clove, 2 tablespoons canned chopped green chilies, 2 cups diced bell pepper, and 1/2 cup cooked brown rice 5 minutes; stir in 1 tablespoon each chopped cilantro and lime juice. Serve with salmon.
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