Is there a scream emoji? How about a painful howling emoji? Maybe one that reflects what it

M

marilynfl

Moderator
feels like when you look over and see $15 worth of wild sockeye IN FLAMES inside the oven. FLAMES the size of a small campfire that twelve-year old girl scouts could have sat around and roasted marshmallows while singing Kumbaya.

I wait ALL YEAR for wild sockeye to reach this half of the USA and in sufficient quantity that the price does not require a donation of one of my few remaining internal organs. And this week was IT! Publix had sockeye on sale for $10/pound (save $25!) which was considerably cheaper than a flight to Alaska and a plea to Angie to fish me one out of her river.

And the irony of all this is the ONE recipe that I use is lost. It was in Cook's Illustrated and showed how to bake the fillet then broil it with a potato chip topping and I LOVE THAT RECIPE. It's like the first guy you kissed. You didn't marry him but you never forgot him. That's how it was with this recipe. I hated salmon before this recipe. Now I wait all year long to have it again--using this recipe.

And I can't find it. I've gone through the 32 Cook's Illustrated that I have and it's not there. I searched the Internet and I can't find it.

It's not that hard, but OBVIOUSLY I did something wrong if 3 minutes of broiling set the entire damn thing on fire! (and I still ate it, overcooked and all, because, well...it was still $10 a pound.) I went back to Publix today and bought 2 more pounds of salmon and have carefully wrapped and frozen slices from 2/3 of that. The rest I intend to eat today & tomorrow, preferably without setting fire to anything else.

So if anyone can search better than me I would appreciate it. The year may have been 2000-2002 or 2006-2008. Maybe. Don't hold me to that because that is just a guess. It definitely includes Kettle Sea Salt & Black Pepper potato chips (they had a side bar on which potato chips they tested). It is baked on a sling of aluminum foil and then broiled briefly to toast the crumb topping. Or in my case to start a one-alarm fire.

https://www.walgreens.com/store/c/kettle-chips-krinkle-cut-potato-chips-salt--fresh-ground-pepper/ID=prod6072463-product?ext=gooKBM_PLA_-_Grocery_(2019_Update)_Set1&pla&adtype=pla&kpid=sku6066059&sst=_k_CjwKCAjwsO_4BRBBEiwAyagRTf82bp9lJc6csd_-8m5Y6ZagBK6p

https://recipeswap.org/fun/wp-content/uploads/swap-photos/scream.jpeg

 
Is this the recipe?

Broiled Salmon with Potato Crust

2 skin-on salmon fillets (each 6 to 8 ounces and 1 1/4 inches thick)
1/2 Tbsp. olive oil
Salt and pepper
1 1/4 cups kettle-cooked potato chips
1/2 slice hearty white sandwich bread, torn in to pieces
1 Tbsp. chopped fresh dill
1/2 tsp. grated lemon zest
1 Tbsp. Dijon mustard
Directions:

1. Adjust oven racks to upper-middle and lower-middle positions and heat broiler. Line rimmed baking sheet with aluminum foil. Pat fish dry with paper towels, rub all over with oil, and season with salt and pepper. Arrange salmon, skin-side down, on prepared baking sheet and broil on upper-middle rack until fish is lightly browned and edges flake when gently pressed, about 8 minutes.

2. Pulse chips, bread, dill, and lemon zest in food processor until coarsely ground. Remove salmon from oven and brush evenly with mustard. Sprinkle chip mixture evenly over fillets, pressing gently to adhere. Transfer salmon to lower-middle rack and broil until crust is golden brown and crisp, about 2 minutes. Serve.

TIP: Lay’s Kettle Cooked Original potato chips are the test kitchen favorite, but any brand of kettle-cooked chips will work. Watch the fish as it cooks in step 2; the potato crust can burn in just seconds.

 
OMG! I LOVE YOU Desertculinary! Yes, that is it, carefully stripped of all the stuff that makes CI

sue people who copy their stuff. Thanks to you, the (albeit already dead) salmon will NOT be incinerated. Again.

I will raise a toast to you with...whatever I'm drinking when I make the recipe and actually follow instructions instead of badly remembered memories.

God, I love this site.

PS: I thought the CI version used a blend of mayo & Dijon (or maybe that's just what I did) for the smear to hold the chips. They definitely used the Kettle Krinkle brand of chips. Oh, I am all aglitter now for dinner.

 
We eat a LOT of salmon and it is fillet, but my favorite salmon is a steak. On a trip

to Alaska my DMIL and DFIL went to a salmon cookout and had a wonderful dinner of course. Asked the chef how he cooked the steak and he had made a marinade of vinegar and brown sugar to dip the steak in. It is really really delicious and now I add a little smoked paprika because it's not on a grill.
BUT you literally put the salmon in it for 5 minutes or the vinegar will start the "cooking".

 
May be dinner this week. Looks fantastic. Sockeye pricey at 13.99 lb this week.

Will be worth the splurge. I am out of work due to massive company layoffs. Sigh.

 
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