Salmon with Mustard and Crisp Potato Crust

Whitney and I eat salmon fairly often, both for its deliciousness and supposed health benefits. Although our honey-soy preparation is a frequent choice, I decided to try this tasty-looking recipe, which is one of the four pictured on the back of the enormous New Best Recipe. The original recipe calls for dill, but we substituted some of our home-grown fresh basil. It was good! Here's the recipe as we prepared it.

Sandwich bread, crusts removed
Plain potato chips, crushed
Salmon fillets
Olive oil
Salt and pepper
Dijon mustard

Adjust oven racks to uppermost and upper-middle positions and heat to 400 degrees. Cut (or process) bread into crumbs and toast crumbs on the lower rack. Toss with potato chips and basil. Increase oven to broil. Rub fillets with oil and salt and pepper and broil on top rack until outer 1/2 inch of thick end is opaque when flaked with a knife, about 9 minutes. Remove from oven, spread with mustard, and press bread crumb mixture onto fish. Return to lower rack and broil until crust is brown, about 1 minute longer.

Our first basil harvest!
Fresh from the broiler.

Served with delicious green beans!

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