Ingredients

Salmon

• 4 salmon filets, skin + bones removed
• 2 eggs, whisked
• 1 bag Craize Roasted Corn Crackers
• Salt and pepper, to taste

Peruvian Aji Verde

• ½ cup mayo
• ½ bunch cilantro, chopped
• 3 romaine leaves
• 1 jalapeno, seeded and diced
• ½ poblano pepper, seeded and diced
• ¼ onion, chopped
• 2 cloves garlic
• ½-1 lime
• 1 tsp apple cider vinegar
• ¼ tsp salt

Directions

1. To make the peruvian aji verde: add all ingredients for the perujian aji verde to a food processor and pulse until all ingredients are well combined. The sauce should have texture. Let sit while preparing the salmon.
2. To make the salmon: preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. 
3. Pour the bag of Craize Roasted Corn Crackers into a food processor. Pulse until a breadcrumb-like consistency is reached. Pour the cracker crumbs into a shallow dish and add a generous pinch of salt and pepper. 
4. Prepare the dredging station: pour the whisked eggs into a shallow bowl. Begin dredging the salmon by dipping them in the egg, allowing any excess to drip off, then placing into the cracker crumbs, coating completely. 
5. Once coated, place the filets onto the lined baking sheet. Bake for 15-20 minutes, or until desired doneness is reached. Cooking time may vary depending on the thickness of the salmon filets.
6. To serve, top with the peruvian aji verde, and garnish as desired.