RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1266
| View Recipe |
|
|
| Recipe Name: |
Broiled Salmon with Mustard and Crisp Dilled Crust |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-17
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.26
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
For this recipe, an entire side of salmon is broiled until almost done; coated with mustard and topped with a mixture of bread crumbs, crushed potato chips, and dill; and returned to the broiler for just a minute or so to brown the topping. Before cooking, run your fingers over the surface of the salmon fillet to feel for pinbones, then remove them with tweezers or needle-nosed pliers. You should also trim any white belly fat from the fillet. Heavy-duty foil measuring 18 inches wide is essential for creating a sling that aids in transferring the cooked fillet to a cutting board. Use a large baking sheet so that the salmon will lie flat. If you can't get the fish to lie flat, even when positioning it diagonally on the baking sheet, trim the tail end. If you prefer to cook a smaller 2-pound fillet, ask to have it cut from the thick center of the fillet, not the thin tail end, and begin checking doneness a minute earlier.
|
|
Ingredients:
3 Slices bread, white crusts removed
1 Teaspoon oil, olive
|
Directions:
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.
Pulse bread in work bowl of food processor fitted with steel blade until processed into fairly even ¼-inch pieces about the size of Grape-Nuts cereal (you should have about 1 cup), about ten 1-second pulses. 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 breadcrumbs, crushed potato chips, and dill in small bowl; set aside.
Increase oven setting to broil. Cut piece of heavy-duty foil 6 inches longer than fillet. Fold foil lengthwise in thirds and place lengthwise on rimmed baking sheet; position salmon lengthwise on foil, allowing excess foil to overhang baking sheet. Rub fillet evenly with oil; sprinkle with salt and pepper. Broil salmon on upper rack until surface is spotty brown and outer ½-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 press breadcrumb mixture onto fish. Return to lower rack and continue broiling until crust is deep golden brown, about 1 minute longer.
Grasping ends of foil sling, lift salmon, sling and all, onto a serving platter. Slide an offset spatula under the thick end. Grasp the foil, press the spatula against the foil, and slide it under the fish down to the thin end, loosening the entire side of fish. Grasp the foil again, hold the spatula perpendicular to the fish and stabilize it, and pull the foil out from under the fish. Wipe platter clean with damp paper towel. Serve immediately. |
|
|
|
| Nutrition per Serving: |
| Calories: |
110 |
Total Carbs: |
14.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
4.5 |
Protein: |
2.50 |
| Fiber: |
0.61 |
Sodium: |
8443.97 |
|
|
|
