01.18.07

A Twist on Broiled Salmon

Posted in food, home cooking at 10:17 pm by wingerz

salmon.jpg

Salmon is one of my favorite fishes. I love eating it raw or cooked, and I love how easy it is to prepare thanks to its fattiness. While thumbing through TNBR, this recipe looked like an interesting take on broiled salmon: when it is almost done, you spread a layer of mustard on the fish, followed by a layer of a bread crumb, potato chip, and dill mixture before sticking it back in the oven for a few more minutes. It was very good, and definitely something that I’d prepare for company thanks to its short cooking time. As you can see in the picture, I probably left it in the broiler for a minute or two too long, so check it early.

Broiled Salmon with Mustard and Crisp Potato Crust
From America’s Test Kitchen‘s The New Best Recipe

3 slices high-quality sandwich bread, crusts removed
4 ounces high-quality plain potato chips, crushed into rough 1/8-inch pieces (about 1 cup)
6 tablespoons chopped fresh dill
1 whole side of salmon fillet (about 3 1/2 pounds), pinbones removed and belly fat trimmed
1 teaspoon olive oil
3/4 teaspoon salt
Ground black pepper
3 tablespoons Dijon mustard

1. Adjust one oven rack to the uppermost position (about 3 inches from the heat source) and the second rack to the upper-middle position, heat the oven to 400 degrees.
2. Pulse the bread in a food processor until processed into fairly even 1/4-inch pieces about the size of Grape-Nuts cereal, about ten 1-second pulses. Spread the crumbs evenly on a rimmed baking sheet and toast on the lower rack, shaking the pan once or twice, until golden brown and crisp, 4 to 5 minutes. Toss the bread crumbs, crushed potato chips, and dill together in a small bowl.
3. Increase the oven setting to broil. Cut a piece of heavy-duty foil 6 inches longer than the fillet. Fold the foil lengthwise into thirds and place lengthwise on a rimmed baking sheet. Rub the fillet evenly with the oil and sprinkle with the salt and pepper to taste. Broil the salmon on the upper rack until the surface is spotty brown and the outer 1/2 inch of the thick end is opaque when gently flaked with a paring knife, 9 to 11 minutes. Remove the fish from the oven, spread evenly with the mustard, and press the bread crumb mixture onto the fish. Return to the lower rack and continue broiling until the crust is deep golden brown, about 1 minute longer.
4. Transfer the salmon and foil sling to a cutting board, remove the sling, and serve the salmon from the board.

8 Comments »

  1. joy said,

    January 19, 2007 at 2:08 am

    have you ever tried slow-roasting fish (like salmon or halibut)? i guess the idea is to submerge it in liquid (like water & olive oil) and cook it very slowly at a low heat. it ends up super silky. even though it’s fully cooked, it sort of looks raw — none of the white protein coagulation that sometimes happens. another benefit is that it’s pretty hard to overcook the fish that way. :) just another interesting take on ways to prepare fish!

  2. wingerz said,

    January 19, 2007 at 11:37 am

    I’ve never tried that before, but it sounds amazing. Maybe I’ll give it a try some time!

  3. Harlan said,

    January 28, 2007 at 12:22 pm

    Nice! Another good snack-food/fish combination is popped popcorn, ground in a cuisinart, and used to coat fried catfish…

    http://somethinktochewon.blogspot.com/2006/07/popcorn-fish.html

  4. wingerz said,

    January 28, 2007 at 8:19 pm

    Wow, that sounds creative and delicious.

  5. bbum said,

    April 8, 2007 at 4:50 pm

    Slow cooking salmon is delicious. I slow smoke salmon regularly and it is delicious!!

    http://www.friday.com/bbum/2006/05/14/easy-incredibly-yummy-roast-salmon/

    You might also find this interesting:

    http://www.friday.com/bbum/2007/04/08/how-to-turn-a-whole-salmon-into-fillets/

  6. wingerz said,

    April 8, 2007 at 6:10 pm

    Thanks bbum, enjoyed both links!

  7. ~wingerz » Broiled dill salmon said,

    June 15, 2007 at 4:26 am

    […] am a big fan of broiled salmon (especially this recipe). A few weeks ago I had some extra dill lying around so I combined 4 tablespoons of fresh dill with […]

  8. Spencer said,

    March 22, 2009 at 11:11 am

    Great copy of from Cooks Illustrated American classics 2008, You could have at least modified it some .

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