Potato Chip Crusted Salmon

Ingredients

  • 1/2 cup panko bread crumbs
  • 1 1/2 cup crushed potato chips kettle cooked preferred
  • 4 tbsp fresh dill leaves choppped
  • 4 6- ounce salmon fillets skin removed
  • 1 tsp fresh lemon juice
  • 1 tsp olive oil
  • 2 tbsp dijon mustard

Instructions

  • Adjust one oven rack to uppermost position (about 3 inches from heat source) and second rack to upper-middle position.
  • Mix bread crumbs, potato chips, and dill together.
  • Drizzle lemon juice over the salmon fillets, then coat thinly with the olive oil.
  • Broil salmon on the uppermost rack until surface is spotty brown, about 8 minutes.
  • Remove fish from oven, and spread the mustard evenly over each fillet. Coat each fillet with the bread crumb mixture, pressing it into the mustard.
  • Return the fillets to the oven on the upper-middle rack, and continue broiling until crust is golden brown, about 2 to 3 minutes longer. Watch closely. If some of the crumb mixture turns too dark, just brush it off. Serve immediately.

Notes

Make a large batch of the crumb topping and freeze for future use.
My potato chip preference is Grandma Utz.

Demo Recipe

Easy to make, but with a big wow factor
Prep Time20 mins
Cook Time10 mins
Total Time40 mins
Cuisine: French
Servings: 4
Calories: 406.74kcal

Ingredients

  • 2 cups heavy or light cream or half-and-half
  • 1 vanilla bean split lengthwise, or 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 5 egg yolks
  • 1/2 cup sugar more for topping

Instructions

  • In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot.
  • In a bowl, beat yolks and sugar together until light.
  • Pour into four 6-ounce ramekins and place ramekins in a baking dish
  • Fill dish with boiling water halfway up the sides of the dishes
  • Place ramekins in a broiler 2 to 3 inches from heat source

Video

Notes

Cool completely! Refrigerate for several hours and up to a couple of days

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