Potato-Chip-Crusted Salmon

Ingredients

Excerpted from Young and Hungry: More Than 100 Recipes for Cooking Fresh and Affordable Food for Everyone by Dave Lieberman, (Hyperion, 2005). Copyright © 2005 by Dave Lieberman. Used by permission of Hyperion, New York. All rights reserved.

Makes about 12 servings

It just so happens that good, crisp potato chips make a crust that's out of this world, especially on salmon. They have an unbeatable crunch, and their potato flavor is an awesome match for the fish. I use kettle-fried chips because I think they're crunchiest and have the most potato flavor (try the Cape Cod brand if you can get them). They do need a little bit of livening up, though, which is why I mix in fresh dill and lime zest. The side of salmon, which is actually one whole filleted side of the salmon, will cost you about $20, but that can be the only big-ticket item on the menu.

• 1 side of salmon (about 3 pounds)

• Salt

• Freshly ground black pepper

• One 5.5-ounce bag kettle-cooked potato chips

• Zest of 1/2 lime

• 1/3 cup chopped fresh dill

• Olive oil

1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.

2. Lay the side of salmon, skin side down, in the center of the baking sheet. Season it lightly with salt and pepper.

3. Crush the potato chips, lime zest, and dill together in a bowl until the chips resemble coarse crumbs. Mix in 2 tablespoons of oil until incorporated.

4. Coat the salmon with a thin, even layer of potato chip crumbs. Pat them on the fish gently so they stay put.

5. Bake for about 20-25 minutes, or until the chip coating is nicely browned. Use 2 spatulas to transfer the salmon to a serving platter, putting one at either end and lifting them up together so the salmon is in one piece. Lay it gently on the serving platter and put a fork and a knife on the table by the platter so that people can serve themselves. You can also serve the salmon right on the baking sheet - there's no shame in that, either.

Instructions