Broiled Salmon with Chutney and Crisp Spiced Crust

Name: Broiled Salmon with Chutney and Crisp Spiced Crust
Yield: Serves 8 to 10
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

Main Courses
Fish & Seafood
Weeknight

Appears in Cook's Illustrated September/October 2000

Two-stage broiling yields perfect texture, and a surprise ingredient makes the very best topping.

SERVES 8 to 10

TIME 1 hour

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