Broiled Salmon With Mustard and Crisp Dilled Crust

Name: Broiled Salmon With Mustard and Crisp Dilled Crust
Cook time: 15 min
Total time: 15 min
Yield: 2 serving(s)
Ingredients: 1 slice sandwich bread, high quality, crusts removed; 1 ounce potato chips, crushed into rough 1/8 inch pieces, about 1/4 cup (thick-cut and kettle-cooked preferred, ridged chips in a pinch); 1 1/2 tablespoons fresh dill leaves, chopped; 2 salmon fillets, skin-on, each about 8 oz, and 1 1/4 inches thick; 1/2 teaspoon olive oil; 1/4 teaspoon table salt; ground black pepper; 1 tablespoon Dijon mustard

Submitted by Chef mariajane

"This is a fabulous recipe for two, with salmon fillets. Lining the baking sheet with foil ensures that the fish won't stick."

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Ready In:: 15mins
Ingredients:: 8
Serves:: 2

ingredients

1 slice sandwich bread, high quality, crusts removed
1 ounce potato chips, crushed into rough 1/8 inch pieces, about 1/4 cup (thick-cut and kettle-cooked preferred, ridged chips in a pinch)
1 ¹⁄₂ tablespoons fresh dill leaves, chopped
2 salmon fillets, skin-on, each about 8 oz, and 1 1/4 inches thick
¹⁄₂ teaspoon olive oil
¹⁄₄ teaspoon table salt
ground black pepper
1 tablespoon Dijon mustard

directions

Adjust one oven rack to uppermost position (about 3-inches from heat source) and second rack to upper-middle position; heat oven to 400°F.
Pulse bread in workbowl of food processor fitted with steel blade until processed into fairly even 1/4 inch pieces about the size of Grape-Nut cereal (you should have about 1/3 cup), about 10 one-second pulses. Spread crumbs evenly on rimmed baking sheet; toast on lower rack, shaking pan once or twice, until golden brown and crisp, 4-5 minutes. Toss together bread crumbs, crushed potato chips, and dill in small bowl, set aside.
Increase oven setting to broil. Line baking sheet with foil and place salmon on foil. Rub each fillet evenly with 1/4 teaspoons oil; sprinkle with salt and pepper. Broil salmon on upper rack until surface is spotty brown and outer 1/2 inch of thick end is opaque when gently flaked with paring knife, 7-9 minutes. Remove fish from oven, spread each fillet evenly with mustard and press bread crumb mixture onto fillets. Return to lower rack and continue broiling until crust is deep golden brown, about 1 minute longer. use spatula to transfer salmon to serving plates, leaving skin behind on foil.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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