posted by Christina B 11-26-102 2:09 PM
Broiled Salmon with Mustard and Crisp Dilled Crust
Heavy-duty foil measuring 18 inches wide is essential for creating a sling that aids in transferring the cooked fillet to a cutting board. Use a large baking sheet so that the salmon will lie flat. If you can’t get the fish to lie flat, even when positioning it diagonally on the baking sheet, trim the tail end. If you prefer to cook a smaller 2-pound 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.
3 slices high-quality sliced sandwich bread, crusts removed
4 ounces plain high-quality 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, pin bones removed and belly fat trimmed (see below)
1 teaspoon olive oil
3/4 teaspoon salt
Ground black pepper
3 tablespoons Dijon mustard
Adjust one oven rack to uppermost position (about 3 inches from heat source) and second rack to upper-middle position; heat oven to 400 degrees.
Pulse bread in work bowl of food processor fitted with steel blade until processed into fairly even 1/4-inch pieces about the size of Grape-Nuts cereal (you should have about 1 cup), about ten 1-second pulses. Spread crumbs evenly on rimmed baking sheet; toast on lower rack, shaking pan once or twice, until golden brown and crisp, 4 to 5 minutes.
Toss together bread crumbs, crushed potato chips, and dill in small bowl; set aside.
Increase oven setting to broil.
Cut piece of heavy-duty foil 6 inches longer than fillet. Fold foil lengthwise in thirds and place lengthwise on rimmed baking sheet; position salmon lengthwise on foil, allowing excess foil to overhang baking sheet. Rub fillet evenly with 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, 9 to 11 minutes. Remove fish from oven, spread evenly with mustard, and press bread crumb mixture onto fish. Return to lower rack and continue broiling until crust is deep golden brown, about 1 minute longer. Following instructions below, transfer salmon and foil sling to cutting board, remove sling, and serve salmon from board. Serves 8 to 10
Broiled Salmon with Spicy Citrus-Cilantro Paste and Crisp Crust
In work bowl of food processor fitted with steel blade, process 1-inch piece fresh ginger, peeled; 3 medium garlic cloves, peeled; 3 medium shallots, peeled; 2 medium jalapeño chiles, stemmed and seeded; 2 teaspoons grated zest and 3 tablespoons juice from 1 or 2 medium limes; 2 tablespoons honey; and 2 cups loosely packed cilantro leaves until smooth, scraping down bowl as necessary, about 30 seconds. Follow recipe for Broiled Salmon with Mustard and Crisp Dilled Crust, omitting dill and substituting 1/2 cup spicy citrus-cilantro paste for Dijon mustard.
Broiled Salmon with Chutney and Crisp Spiced Crust
We recommend smooth mango chutney. If you can find only chunky mango chutney, puree it in a food processor until smooth. Heat 2 tablespoons unsalted butter in small skillet over medium heat until melted. Off heat, add 1 medium garlic clove, minced; 1/2 teaspoon each ground cumin and paprika; and 1/4 teaspoon each ground cinnamon, cayenne, and salt. Set aside. Follow recipe for Broiled Salmon with Mustard and Crisp Dilled Crust, substituting 3 tablespoons chopped fresh parsley for dill, tossing butter-spice mixture into bread crumbs along with potato chips, and substituting 3 tablespoons prepared smooth mango chutney for Dijon mustard.
Preparing the Salmon
Run your finger over the surface to feel for pin bones; then remove them with tweezers or needle-nosed pliers.
Hold a sharp chef's knife at a slight downward angle to the flesh and cut off the whitish, fatty portion of the belly.
Serving the Salmon:
Grasp foil over hang at both ends; lift carefully and set fish on cutting board.
Slide an offset spatula under the thick end. Grasp the foil, press the spatula down 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. Use a moist paper towel to clean up the board, and serve immediately.