Broiled salmon with potato chip crust:
3 slices large white sandwich bread, crusts removed
4 oz plain high-quality potato chips crushed into little pieces (about 1 cup)
6 tbsp chopped fresh dill fronds (or 2 tbsp dried dill)
1 whole side of salmon filet (about 3.5 lbs)
1 tsp olive oil
salt and pepper to taste
3 tbsp dijon mustard
1. 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.
2. Pulse bread in food processor until processed in pieces the size of Grape Nuts cereal (you should have about 1 cup). 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.
3. Increase oven setting to broil. Cut pieces of heavy duty foil 6 inches longer than filet. Fold foil lengthwise in thirds and place lengthwise on rrimmed baking sheet; position salmon lengthwise on foil, allowing excess foil to overhang baking sheet. Rub filet 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 bread bread crumb mixture onto fish. Return to lower rack and continue broiling until crust is deep golden brown, about 1 minute longer.
