|America's Test Kitchen Broiled Salmon with Mustard and Crisp Dilled Crust|
|Sockey salmon from Trader Joe's|
|Salmon seasoned with salt and pepper before adding the mustard, potato chip, and herb crust.|
|The crust to be added to your salmon: a mixture of potato chips, dill, toasted breadcrumbs|
|Broiled salmon meal with asparagus and white rice.|
Broiled Salmon with Mustard and Crisp Dilled Crust RecipeAmerica's Test Kitchen - season 1, episode 6, Salmon Three Ways
If you prefer to cook a smaller 2 lb fillet, ask to have it cut from the thick center of the fillet, not the thin tail end, and begin checking doneness a minute earlier.
Ingredients1 whole side salmon fillet, about 3.5 lbs, white belly fat trimmed
4 oz plain potato chips, crushed into rough 1/8 in pieces (about 1 cup) [I like Kettle Chips Sea Salt since it's what I normally get to snack on anyway]
3 slices white sandwich bread, torn into quarters
1 tsp olive oil
3 tbsp Dijon mustard [I use 2 tbsp Grey Poupon mustard]
6 tbsp chopped fresh dill
pepper and salt
Instructions1. Adjust one oven rack to the top position (about 3 in from the heat source) and the second rack to the upper-position; heat the oven to 400 degrees.
2. Pulse the bread in a food processor to fairly even 1/4 in. pieces about the size of Grape-Nuts cereal (about 1 cup), about ten pulses. Spread the crumbs evenly on a rimmed baking sheet; toast on the lower rack, shaking the pan once or twice, until golden brown and crisp, 4-5 min. Toss the dill, crushed potato chips, and bread crumbs together in a bowl and set aside.
3. Change the oven setting to broil. Cut a piece of heavy-duty foil 6 in. longer than the fillet. Fold the foil lengthwise in thirds and place lengthwise on a rimmed baking sheet; position the salmon lengthwise on the foil, allowing the excess foil to overhang the baking sheet. Rub the fillet evenly with the olive oil; sprinkle with pepper and salt. Broil the salmon on the upper rack until the surface is spotty brown and the outer half inch of the thick end is opaque when gently flaked with a paring knife, 9-11 min. [11 mins seemed to overcook the fish while 9-10 minutes seemed more appropriate]. Remove the baking sheet from the oven, spread the fish evenly with the Dijon mustard, and press the bread-crumb mixture onto the fish. Return the baking sheet to the lower oven rack and continue broiling until the crust is deep golden brown, about 1 min. longer.
4. Grasping the ends of the foil sling, lift the salmon, sling and all, onto a platter. Slide on offset spatula under the thick end. Grasp the foil, press the spatula against the foil, and slide it under the fish down to the thin end, loosening the entire side of fish. Grasp the foil again, hold the spatula perpendicular to the fish to stabilize it, and pull the foil out from under the fish. Wipe the platter clean with a damp paper towel. Serve salmon immediately. [All I do from this step is lift the sling/salmon and place them on the serving tray with the foil when serving to family (they don't mind the presentation)]
|Video: Julia Collin Davison shows Chris Kimball how to make Broiled Salmon with Mustard and Crisp Dilled Crust on America's Test Kitchen|