Baked Salmon Fillet with a Potato Chip Crust
Baked Salmon Fillet with a Potato Chip Crust
Serves 4 - 6
1/2 cup crushed potato chips
1/4 cup dry bread crumbs
1 teaspoon dried dill
1 clove garlic, pressed
1 large salmon fillet (about 3 pounds), skin on
2 tablespoons Dijon mustard
Freshly ground black pepper
Lemon wedges
Preheat the oven to 375° F.
Combine crushed potato chips, bread crumbs, dill, and garlic; set aside.
Place salmon skin-side down on a lightly oiled, foil-lined baking sheet. Remove any pinbones with a pair of needle-nosed pliers. Brush surface of salmon with mustard, spreading it evenly. Sprinkle potato chip mixture over mustard, packing it lightly with fingertips so that it adheres to the surface. Season with pepper. (I like fresh cracked pepper.)
Bake until crust is golden brown and salmon is opaque when a knife is inserted at the center of the thickest part, about 30 minutes. Transfer fillet in one piece to a large serving platter, leaving skin on baking sheet; garnish with the lemon wedges.
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