- Cooking spray
- 4 salmon fillets (about 5 ounces each)
- Salt and freshly ground black pepper
- 1 tablespoon Dijon mustard
- 4 cups corn tortilla chips
- 1 mango, pitted and diced
- 1 papaya, peeled, seeded, and diced
- 1/2 cup diced fresh pineapple (or canned in juice, drained)
- 2 tablespoons minced red or white onion
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
1. Preheat the oven to 400 degrees. Coat a large, rimmed baking sheet with cooking spray.
2. Season both sides of the salmon with salt and pepper. Brush the top side of the salmon with the mustard.
3. Put the chips in a plastic bag and, using a heavy rolling pin or the bottom of a heavy skillet, crush into fine crumbs. Transfer the crumbs to a shallow dish. Add the salmon to the chips, mustard side down, and press in the tortilla crumbs to coat.
4. Transfer the salmon to the prepared baking sheet, crumb side up, and bake for 12 to 15 minutes, until the fish pulls apart when tested with a fork.
5. Meanwhile, to make the salsa, in a small bowl, combine the mango, papaya, pineapple, onion, lime juice, and cilantro. Season to taste with salt and pepper.
6. Serve the salmon with the salsa spooned over the top.