Name: Broiled Salmon with Chutney and Crisp Spiced Crust
Total time: 1 h
Ingredients: 2 tablespoons unsalted butter; 1 medium clove garlic , minced; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1/4 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 1/4 teaspoon table salt; 3 slices high-quality sandwich bread slice , crusts removed; 4 ounces plain high-quality potato chips , crushed into rough 1/8-inch pieces, about 1 cup, (thick-cut and kettle-cooked preferred; ridged chips in a pinch); 3 tablespoons chopped fresh parsley leaves; 1 whole side of salmon fillet , about 3 1/2 pounds, pinbones removed and belly fat trimmed (as illustrated below); 1 teaspoon olive oil; 3/4 teaspoon table salt; Ground black pepper; 3 tablespoons smooth mango chutney

Broiled Salmon with Chutney and Crisp Spiced Crust

By America's Test Kitchen

Published on August 22, 2007

Time

1 hour

Yield

Serves 8 to 10

Ingredients

2 tablespoons unsalted butter 1 medium clove garlic, minced½ teaspoon ground cumin ½ teaspoon paprika ¼ teaspoon ground cinnamon ¼ teaspoon cayenne pepper ¼ teaspoon table salt 3 slices high-quality sandwich bread slice, crusts removed4 ounces plain high-quality potato chips, crushed into rough ⅛-inch pieces, about 1 cup, (thick-cut and kettle-cooked preferred; ridged chips in a pinch)3 tablespoons chopped fresh parsley leaves 1 whole side of salmon fillet, about 3 ½ pounds, pinbones removed and belly fat trimmed (as illustrated below)1 teaspoon olive oil ¾ teaspoon table salt Ground black pepper 3 tablespoons smooth mango chutney

Before You Begin

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. We recommend smooth mango chutney. If you can find only chunky mango chutney, puree it in a food processor until smooth.

Instructions

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.

Heat butter in small skillet over medium heat until melted. Off heat, add garlic, ground cumin, paprika, ground cinnamon, cayenne, and salt. Set aside.

Pulse bread in workbowl of food processor fitted with steel blade until processed into fairly even 1/4-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 bread crumbs, crushed potato chips, butter-spice mixture, and parsley 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 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 smooth mango chutney, and press bread crumb mixture onto fish. Return to lower rack and continue broiling until crust is deep golden brown, about 1 minute longer.

Following illustrations below, transfer salmon and foil sling to cutting board, remove sling, and serve salmon from board.