Salmon, Salad, & Skinny Chips, with Dipping Sauce

Boy, I'm looking at these pictures and they really suck! So sorry! I am trying to do better in the photo department...this is a one housewife operation.

This is a great midweek dinner...it's light and a change from chicken and beef. What we have in the first picture is the Sour Cream and Dill dipping sauce, next is the Hearts of Palm salad,

next we have the Skinny Chips, and last the Mustard glazed Steelhead Salmon.
***Just a note- Steelhead is really a rainbow trout, but was just added to the Salmon genus. When you see it in the store filleted it looks just like a Salmon fillet. You can use any Salmon for this dish.

****Forgive any spelling errors my blog's spellcheck is on the fritz and I am the world's worst speller!

Let's start with the salad:

1 head of Romaine chopped into chunks

4 or 5 whole pcs. of Hearts of Palm sliced thin

3 Tbls Tahini paste (I use Yehuda Brand in the ethnic Jewish food section)

2 Tbls Extra Virgin Olive Oil

Romaine & Hearts of Palm go in the bowl.

In a small seperate bowl using a small wisk mix the Tahini and the oil really well.

Pour dressing on salad and toss really well. That took all of 2 seconds!

Now for the chips:

2 medium Yukon Gold Potatoes Sliced very thin with a Mandoline or hand slicer

Olive Oil Cooking spray

Kosher Salt

Fresh Ground Black Pepper

Garlic Powder

Herbs de Provence

Heat oven to 400.

On a foil lined baking sheet (you may need 2) spray the oil.

Lay down the chips in a single layer.

Spray top of chips.

Sprinkle the Salt, Pepper,Garlic Powder, & Herbs de Provence.

***Good hint***Sprinkle from high above pan so the seasonings get a nice distribution and don't puddle in spots.

Cook for 10-15 minutes or until very golden- KEEP YOUR EYE ON THEM they will burn fast.

Let them cool and they will get nice and crunchy. Very good if you are dieting!

Dipping Sauce for Salmon and/or Chips:
1/2 Cup lowfat Sour Cream

3 Tbls fresh chopped Dill

Juice of 1/2 a Lemon

Pinch of salt

Just mix all together! Ok...that took 1 second!

Mustard Glazed Steelhead Salmon:

1 lb Salmon Fillet skin on

Extra Virgin Olive Oil

Kosher Salt

Fresh Ground Pepper

1 heaping Tbls of Dijon Mustard

1 Tbls grainy Dijon Mustard

1/2 Tsp Seasame Oil

1 Tbls fresh Rosemary chopped fine

Preheat grill to 375

Mix the Sesame Oil, the Mustards, and the Rosemary together in a small bowl.

Coat and rub both sides of the Salmon with Olive oil.

Salt and Pepper both sides.

On the skinless side brush the whole fish with the Mustard Mixture.

Place skin side down on the grill.

Cook on indirect heat for 12-15 minutes depending on thickness of the fish. Do NOT flip.

***Mikee does the grilling ...I am not allowed near the grill as I would probably blow myself up!

After cooking the skin comes right off, the reason we cook with it on is that it keeps fish moist and intact.

Enjoy!