This was one of those “not sure what to make for dinner” nights, and I had a bag of seasoned pepper potato chips in the pantry and leftover spinach dip in the fridge and decided to play with my food. It turned out better than expected! I think not only is this good for salmon, but it would work well with boneless, skinless chicken breasts!

• 1 1/4 lb salmon fillet, skinned and cut into 4 strips
• 1 egg, beaten
• 1/4 tsp water
• 2 1/2 cups seasoned waffle potato chips, crushed
• 2 tbsp butter
• 2 tbsp flour
• 1 cup milk
• 4 tbsp spinach dip
• 3/4 cup shredded cheddar
• 1/2 tsp white pepper
• 1/4 tsp salt

Preheat oven to 400 degrees.

Combine beaten egg and water in a mixing bowl and pour breadcrumbs onto a plate. Dip each piece of salmon, one at a time, first in egg mixture, then coat with crushed potato chips. Place salmon on a greased baking sheet and bake for 18 minutes, or until salmon is firm and flakes easily with a fork. While fish bakes, prepare the sauce.

To make the sauce, melt the butter in a sauce pan, then whisk in the flour. Cook and stir continuously for 1 minute, then slowly whisk in the milk. Whisk constantly until sauce is thickened, then remove from heat. Stir in the spinach dip, cheese, white pepper and salt.

To serve, spoon about 3 heaping tablespoons of the spinach sauce on to a plate then place a piece of salmon on top. Drizzle the top of the salmon with an extra spoonful of sauce. Serve with a salad and a twice baked potato. Yum!