Broiled Salmon with Spicy Citrus-Cilantro Paste and Crisp Crust

Name: Broiled Salmon with Spicy Citrus-Cilantro Paste and Crisp Crust
Yield: Serves 8 to 10
Ingredients: 1 inch piece, fresh ginger, peeled; 3 medium cloves, garlic, peeled; 3 , medium shallots, peeled; 2 , medium jalapeño chiles, stemmed and seeded; 2 teaspoons, grated lime zest; 3 tablespoons, lime juice from 1 or 2 medium limes; 2 tablespoons, honey; 2 cups loose-packed, fresh cilantro leaves; 3 slices, high-quality white bread, 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); 1 , whole side of salmon fillet, about 3 1/2 pounds, pinbones removed and belly fat trimmed (see illustrations below); 1 teaspoon, olive oil; 3/4 teaspoon, table salt; , Ground black pepper

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Appears in Cook's Illustrated September/October 2000

Main Courses

Fish & Seafood

Weeknight

SERVES8 to 10

TIME1 hour

WHY THIS RECIPE WORKS

To get to a broiled salmon recipe with flavorful flesh and a golden, caramelized crust, we broiled the fish until it was almost cooked through and then applied a thin coating of citrus-cilantro paste with a topping of fresh bread crumbs and...

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