Tortilla-Crusted Salmon with Santa Fe Rice:   Preheat oven to 350. 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 mins. Heat 1 tsp olive oil in a medium skillet over medium heat. Sauté 1 minced garlic clove, 2 tbsp chopped green chilies, 2 cups diced bell pepper, and 1/2 cup cooked brown rice 5 mins; stir in 1 tbsp each chopped cilantro and lime juic...
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