3 slices high-quality sliced sandwich bread, crusts removed
4 ounces plain high-quality potato chips, crushed into rough 1/8-inch pieces (about 1 cup)
6 tablespoons chopped fresh dill
1 whole side of salmon fillet, about 3-1/2 pounds, pinbones removed and belly fat trimmed
1 teaspoon olive oil
3/4 teaspoon salt
Ground black pepper
3 tablespoons Dijon mustard
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 workbowl of food processor fitted with steel blade until processed into fairly even 1/4-inch pieces about the size of Grape Nuts cereal (about 1 cup),. Spread crumbs evenly on rimmed baking sheet; toast on lower rack, shaking pan once or twice, until golden brown and crisp, 4-5 minutes. Toss together the bread crumbs, 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 1/2 inch of thick end is opaque when gently flaked with paring knife, 9-11 minutes. Remove fish from oven, spread evenly with mustard, and press brad crumb 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 he thick end. Grasps 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.
From the website, Americastestkitchen.com This is delicious!