Broiled Salmon with Potato Crust

Ingredients
4 (6 to 8 ounces each) skin-on salmon fillets
1 tablespoon olive oil
Salt and pepper
2 ¹⁄₂ cups kettle-cooked potato chips (I used Lay’s kettle cooked original.  Be sure to measure the chips in their uncrushed state.)
1 slice white sandwich bread, torn into pieces
2 tablespoons fresh dill, chopped
1 teaspoon lemon zest
2 tablespoons Dijon mustard

Instructions
1. Adjust oven racks to upper-middle and lower-middle positions and heat broiler. Line rimmed baking sheet with aluminum foil. Pat fish dry with paper towels, rub all over with oil, and season with salt and pepper. Arrange salmon, skin-side down, on prepared baking sheet and broil on upper-middle rack until fish is lightly browned and edges flake when gently pressed, about 8 minutes.

2. Pulse chips, bread, dill, and lemon zest in food processor until coarsely ground. Remove salmon from oven and brush evenly with mustard. Sprinkle chip mixture evenly over fillets, pressing gently to adhere. Transfer salmon to lower-middle rack and broil until crust is golden brown and crisp, about 2-4 minutes. (Watch it as it cooks, since it can burn in a matter of seconds.) Serve. 

Comments
I always try to take advantage of Art being gone by making fish.  Since salmon is one of my favorites, I thought this recipe from the 2008 Cook’s Country Annual looked interesting enough to try.  Lance and I both thought it was delicious.  I did make the mistake of smooshing the chips down while measuring them and, as a result, I had way too much coating left over and the dill and lemon zest flavors weren’t super strong.  So don’t make that mistake.  In spite of my mistake, this was still delicious and I’ll definitely be making it again in the future.

Cook’s Country 2008