Broiled Salmon with Potato Crust | America's Test Kitchen
We took a snack food favorite and put it to better use as the crunchy topping on our broiled salmon.
Keywords
- Main Courses
- Fish & Seafood
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 4 skin-on salmon fillets (each 6 to 8 ounces and 1 1/4 inches thick)
- 1 tablespoon olive oil
- Salt and pepper
- 2 1/2 cups kettle-cooked potato chips (see note)
- 1 slice hearty white sandwich bread, torn into pieces
- 2 tablespoons chopped fresh dill leaves
- 1 teaspoon grated lemon zest
- 2 tablespoons Dijon mustard
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