2 tablespoons plus 1 teaspoon distilled white vinegar
1 tablespoons sugar
2 tablespoons Dijon mustard
1 1/2 teaspoons dry mustard
1/3 cup vegetable oil
4 6- to 7-ounce salmon fillets
1 cup fresh French breadcrumbs (made with baguette or hearty white sandwich bread)
4 ounces Kettle cooked potato chips, crushed
2 tablespoons fresh dill, chopped
The method
Directions
01
Place vinegar, sugar and both mustards in blender. With machine running, slowly pour in oil and blend until medium-thick sauce forms. (Can be made 1 day ahead; refrigerate.) Pulse bread in mini cuisinart with dill to make fine crumbs, transfer to small bowl; mix in crushed chips and set aside.
02
Preheat oven to 375°F. Lightly grease 13 x 9-inch baking dish with olive oil. Arrange salmon in prepared dish, skin side down. Season with salt and pepper. Spread 1 tablespoon mustard sauce over each fillet, covering completely. Press breadcrumbs onto fish. Bake salmon until cooked through and crumb topping is crisp and golden brown, about 18 minutes.
03
Using large spatula as aid, transfer salmon fillets to platter.
This vibrant, flavor-packed dish is perfect for easy entertaining or effortless weeknight dinners. Juicy, marinated chicken roasts atop a bed of colorful vegetables—artichokes, asparagus, cherry tomatoes, and lemon slices—infused with briny capers and fresh…
This quick and easy meatball recipe from Cook’s Country utilizes a few shortcuts that make it an easy recipe for weeknight cooking. Their technique of simmering the meatballs in the tomato sauce in the ambient heat of the oven cooks them evenly without requ…
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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Salmon Fillets with Crispy Mustard and Dill Crust
Prep
Cook
Yield
Ingredients
2 tablespoons plus 1 teaspoon distilled white vinegar
1 tablespoons sugar
2 tablespoons Dijon mustard
1 1/2 teaspoons dry mustard
1/3 cup vegetable oil
4 6- to 7-ounce salmon fillets
1 cup fresh French breadcrumbs (made with baguette or hearty white sandwich bread)
4 ounces Kettle cooked potato chips, crushed
2 tablespoons fresh dill, chopped
Cook Like James · The method
Directions
1
Place vinegar, sugar and both mustards in blender. With machine running, slowly pour in oil and blend until medium-thick sauce forms. (Can be made 1 day ahead; refrigerate.) Pulse bread in mini cuisinart with dill to make fine crumbs, transfer to small bowl; mix in crushed chips and set aside.
2
Preheat oven to 375°F. Lightly grease 13 x 9-inch baking dish with olive oil. Arrange salmon in prepared dish, skin side down. Season with salt and pepper. Spread 1 tablespoon mustard sauce over each fillet, covering completely. Press breadcrumbs onto fish. Bake salmon until cooked through and crumb topping is crisp and golden brown, about 18 minutes.
3
Using large spatula as aid, transfer salmon fillets to platter.
Cook Like James
Salmon Fillets with Crispy Mustard and Dill Crust
Prep
Cook
Yield
Ingredients
2 tablespoons plus 1 teaspoon distilled white vinegar
1 tablespoons sugar
2 tablespoons Dijon mustard
1 1/2 teaspoons dry mustard
1/3 cup vegetable oil
4 6- to 7-ounce salmon fillets
1 cup fresh French breadcrumbs (made with baguette or hearty white sandwich bread)
4 ounces Kettle cooked potato chips, crushed
2 tablespoons fresh dill, chopped
Directions
1
Place vinegar, sugar and both mustards in blender. With machine running, slowly pour in oil and blend until medium-thick sauce forms. (Can be made 1 day ahead; refrigerate.) Pulse bread in mini cuisinart with dill to make fine crumbs, transfer to small bowl; mix in crushed chips and set aside.
2
Preheat oven to 375°F. Lightly grease 13 x 9-inch baking dish with olive oil. Arrange salmon in prepared dish, skin side down. Season with salt and pepper. Spread 1 tablespoon mustard sauce over each fillet, covering completely. Press breadcrumbs onto fish. Bake salmon until cooked through and crumb topping is crisp and golden brown, about 18 minutes.
3
Using large spatula as aid, transfer salmon fillets to platter.
