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Crush tortilla chips in a ziplock bag. Beat 1 egg. Dip one 4oz salmon fillet in egg and coat with crushed tortillas, place on a baking sheet lined with greaseproof paper and bake for 15 minutes.
Meanwhile heat 1 tsp olive oil in a medium skillet, sauté 1 minced garlic clove, 2 tbsp canned chopped green chillies, 2 cups diced pepper and ½ cup brown rice – 5 minutes, stir in lime juice.
500 Calories
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