Broiled Salmon with Mustard and Crisp Dilled Crust

• hidangan: SERVES 8 TO 10

Bahan-bahan

3 slices hearty white sandwich bread, crusts removed

4 ounces high-quality potato chips, finely crushed (1 cup)

6 tablespoons minced fresh dill

1(3½-pound) skin-on side of salmon, pinbones removed

1 teaspoon olive oil

Salt and pepper

3 tablespoons Dijon mustard

Lemon wedges

Arahan

1. Adjust oven rack to middle position and hcat oven to 400 degrees. Pulse bread in food

proccssor to even %-inch pieces, about 10 pulses. Sprcad crumbs evenly on rimmed baking sheet and toast, stirring occasionally, until golden brown and crisp, 4 to 5 minutes. Combine toasted crumbs, crushed potato chips, and dill in bowl.

2. Adjust oven racks 3 inches and6 inches from broiler element and heat broiler. Cut piece of heavy-duty aluminum foil to be 1 foot longer than side of salmon, then fold lengthwise in thirds. Lay foil diagonally across rimmed baking sheet. Lay salmon, skin side down, on foil, rub with oil, and season with salt and pepper. Broil salmon on upper rack until surface is spotty brown and center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 9 to 11 minutes.

3. Remove fish from oven. Working quickly, spread evenly with mustard, then press bread- crumb mixture onto fish. Return salmon to lower rack and broil until crust is deep golden brown, about 1 minute.

4. Using foil sling, transfer salmon to cutting board (or serving platter). Run spatula under- neath salmon to lo0sen it from foil. Using spatula to hold salmon in place on cutting board, gently pull foil out fronm underneath salmon. Serve with lemon wedges.

Nota

Heauy-duty aluminıum foil measuring 18 inches wide is essential for creating a sling that aids in transferring the cooked side to a cutting board. Use a large baking sheet so that the salmon will lie flat. If you can't get the fsh to lie flat, even wben positioning it diag- onally on the baking sheet, trim the tail end. If you prefer to cook a smaller (2-pound) fllet, ask to bave it cut from the thick center of the fillet, not the thin tail end, and begin checking doneness a minute earlier. We prefer thick-cut and kettle-cooked potato chips in this recipe; ridged chips will work in a pinch.