How to Make Easy Salmon with Crisp Mustard Dill Crust | Julia At Home
Vložit
- čas přidán 21. 08. 2023
- Two-stage broiling yields the perfect texture, and a surprise ingredient makes the very best topping.
Get the recipe: cooks.io/3E5qlpG
Browse all JAH recipes: bit.ly/3VUa4Mq
Buy our winning rolling pin: cooks.io/3UgHzYb
Buy our winning chefs knife: cooks.io/3tQ9mDh
Buy our winning baking sheet: cooks.io/2OTFRd8
Follow Julia on Instagram: / juliacollindavison
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
Your family must be very lucky to have you. Making all these delicious meals every day 😍
Some of my favorite flavors all coming together!! Dill, potato and Salmon
Such a simple yet elegant main dish. Im going to try this on small individual salmon servings because I cant wait until the next dinner party
I absolutely love the Easy Salmon with Crisp Mustard Dill Crust recipe from your channel! 😍🐟 The combination of flavors is simply divine, and the step-by-step instructions make it so approachable for both seasoned cooks and beginners like myself. The crispiness of the mustard dill crust perfectly complements the tender salmon, creating a delightful texture and taste sensation. Your channel has become my go-to source for delicious and hassle-free recipes. Keep up the fantastic work! Can't wait to see what culinary delights you'll share next. 🌟👩🍳👨🍳
That looks absolutely delicious and I will definitely be making this. Thank you so much for sharing this recipe.
I learned this recipe from ATK Season 1 and we all love it. I prepare it usually on Christmas Eve, but now we will pair with the Sancerre Sauvignon Blanc
It looks so easy for this home cook, thank Julia!
Love the dog in the video ❤️🐶 I will try this for sure, thank you!!!
Great recipe and easy to make, thank you❣️
That looks excellent and I love an easy dish. Thanks
Absolutely delicious Will definitely be making this salmon thank you for sharing..
This looks absolutely delicious! I have to make this.
I have watched Test Kitchen shows forever, I have loved them forever. Great idea for salmon. I am on it for tomorrow evening. Thanks and much appreciation for the many years of happy watching and learning.
Perfection !! 🙌🏼👏🏼😋
Where has THIS
Not just Recipe,
but Technique,
been all my life ?!
That looks amazing! 😊
This looks amazing 🤤🤤
We aslways put parchment paper between the food and the foil so the aluminum doesn't leach into it.
That looks fantastic
love this easy peasy recipe😸
Man, that looks sooo good!!!
I love this meal, especially the wine pairing. Only problem is Sancerre is so scarce on the West Coast where I live. If I can’t find a good Sancerre, I go with a local Livermore Valley Viognier. 😊
Wunderbar! Always wanted to tackle a filet of salmon. Thanks
Amazing recipe ❤
A must try effort. TY
another top notch video, and the food looks great too
I am definitely giving this one a try, I was just thinking of something different for some salmon I have in the freezer.
It looks delicious
Looks good.
Oh my! You've got my attention with this one! Can't wait to try it!
Hello 👋 👋 from Jenn in Canada 🇨🇦 🇨🇦 🇨🇦
I think Julia is the best!
This is gonna be my husband's birthday dinner next week. He loves salmon and this dish will go down a treat 🎉😊
I want to make this! ❤
I made this tonight and I couldn't believe that I made Salmon that I really, REALLY liked!
Absolutely delicious 😋😋😋👌👌👌👌
Thanks! We have had a banner year for salmon on the coast up here in Washington and I need more recipes.
Love the wine stopper!
Amazing where a degree in Philosophy will take you! It gives me hope for the future! Julia, you're THE G.O.A.T.!
Thanks, Julia, and ALL at ATK !
Ima get to it mañana 😋
Lol - that wine stopper! Likely one of the few rubber chickens to ever darken the Davison kitchen! 🙃
Thanks for adding actual captions for the Deaf.
Okay I love your sense of humor lady you're too cool
Potato chips...the new panko. Looks delicious!
Lol, Julia developed this recipe with Adam Ried almost 25 years ago.
I'll be giving this a shot, it looks great. One tip I have to mention though. I stopped doing the entire salmon fillet in one piece years ago. It complicates a simple cooking method. I pre portion the fillets to make handling so much simpler AND reduce potential waste by folks who's eyes are bigger than thier stomachs. And honestly the appearance is much better with the sides also looking great on the plate. Especially with that nice crumb mixture on them. I'm thinking a potato chip with garlick sourcream would pair nicely with salmon. Hmmm, salmon. 😋 Have a great day. 🌞
This sounds DELICIOUS!!
Julia and Bridget are absolute stars of ATK. I'm sorry to say that I don't miss Chris Kimball at all, the whole operation is so much smoother and more accessible now.
Yum!
love that wine cork, very cute
Well, that was inspiring thank you. And you look wonderful with the blue shirt. Good color for you I guess or whatever you did.
Love Julia's light blue eyes' color! Always upbeat cheerful! A great demo! Definitely will follow the receipt, use the potato chip in the daily cooking! Thanks! 💕😋
I'M STARVING NOW!!!! :) xox
I said recently on line that we have to many people that think they should be tv cooking UGH! Hey I was wrong you present yourself well on camera and great food too.
Very Happy for You 🎉😅
🔥🔥🔥🔥🔥🔥🔥
Ha ! Use some Grape-nuts as a crumble crust - as well as wheat or corn flakes cereal - mixed with some dill cuttings ... and have some real crusty chew and flavor taste.
I'm trying
So could you use dill pickle flavor potato chips and skip the dill chopping?
That would be intense ❤
I was thinking of kettle SALT AND VINEGAR chips!
FRESH dill…no real substitute unless you just can’t get it or you’re just plain lazy
They use dill flavoring, not just dill.
I wouldn't, its not the same flavor. They use dehydrated dill in chips
Hello Julia. Would adding a thin layer of non-salty soy sauce between aluminum sheet and salmon bottom before broiling destroy the taste of salmon and topping? Yours seems excellently delicious.
wow
Was delicious and so quick but I would need a sauce to go with it. What could it be ? Any suggestions ?
Can you share where you bought this navy blouse, it is lovely!
Love me some Salmon 🍣 😊
I love this channel and all the info that is shared but, aren't you worried about micro plastic bits getting hammered into the food using these bags?
This looks super. The only thing that concerns me is the salt. The potato chips are already salted (I bet, most potato chips are too salty as far as I'm concerned) and then you put quite a bit more salt on the fish. I don't really have to watch my salt intake, but some do. And I've fallen into the trap of adding more salt to leftovers when they already had enough salt.
Yes, I usually do not add the full amount of S&P in recipes. To taste. 😊
Hi Julia you'll probably never see this but wanted to say watched cooks c test k for years
I'm single a meat potatoes fool know my way around the kitchen. My lady is not a meat fan. You cover the bases😊
Great for when my vegetarian friends come to dinner.
Vegetarian? So you can eat the salmon in front of them while they munch on carrots and the leftover potato chips? Or are your friends actually pescatarian and eat fish?
@@sandrah7512 Pescatarian, but has used the word vegetarian as a descriptor for over 30 years, as have other friends.
Toasting breadcrumbs in the oven at what temperature? Audio cutout there.
It's not in the transcript either so possibly Julia misspoke and they edited it out. 400°F.
This is one of the original recipes.
Yo this woman is a beast at cooking and she's pretty too
I wonder if you can use something other than dill
What pastry brush is that? I used to own OXO but the hairs would fall off and into the food! So I tossed it
It looks like an OXO silicone brush.
"About the size of Grape Nuts..."
* now realizes I'll need to buy an extra ingredient in order to make this *
Can you sub with panko and olive oil?
I was so bummed that Julia threw away the salmon skin. That's like the best part! Surely, she could've done something with it. Fry it up in a pan to make it crispy, perhaps?
damn, you Americans and your chips in sandwiches and on salmon!
...i'll try it...
Can you follow the same cook time for 1/2 the recipe?
The recipe itself gives you an internal temperature of 125°F to shoot for which is always better than any range of or specific amount of time. For a half recipe, it's likely not going to be half the time or the full amount, but somewhere in between.
Garnish with 3 potato chips 😀
How about more diabetic friendly recipes? No potato chips for me or anyone else on insulin.
ATK has an entire cookbook dedicated to diabetics recipes. There's also about a dozen other salmon recipes on their YT channel alone. Try a search. 🔎🔎
Could you grill this?
To get it to come out as it does with the broiler, you'd have to cook it flesh side down which is tricky enough with individual fillets. It doesn't sound too practical as a whole side. There are other ATK salmon recipes better suited to the grill.
This one might work with individual pieces, but you'd have to finish them flesh side up to brush on the mustard and adhere the crumb mixture which won't likely brown the same way as it would under the broiler. Got a torch?
What's the nutritional information for this?
The chips have a lot of salt. Is it necessary to add more salt.
I'm on a reduced-sodium diet, too, and was thinking the same thing... low-salt chips and no added salt on the salmon for me.
@surlyogre1476 The mustard also adds more salt. I like tasting my food instead of salt being the first thing I taste.
There's actually no set amount given in the recipe for either the salt or pepper. How much or how little you add is up to you.
@sandrah7512 That I realize. I wanted to stick as close as I could to the Chefs' recipe. Some people like more salt on their food and some like less. For example she likes pepper as I do but once the salt is added you can't take it back. The Chef might have used low salt chips which would make a difference. I was hoping that Jilia would have added more insight to the amount of salt she added. Thanks though.
agreed@@RC-yb5dp
Magnifier
I would skin the salmon before cooking and use either a silpat mat or reynolds release foil to prevent sticking. Much more reliable way to avoid serving the skin (which comes out gummy). This also allows you to control the amount of grey muscle, which some people don't like as much. Keep in mind ATK says to leave the grey muscle on, it's healthier.
A word of caution here. We made this and it burst into flames as we forgot how flammable potato chips are. Even with it on fire, it still tasted great after removing the burnt bits.
That’s a great looking dish. However for one, it’s a bit too much. Is there a reduced recipe for one?
I will am going to try this and will probably use panko or just 100% chips with slightly less coating. I will measure the dill and mustard by heart because those are flavours I love and will cook it in the toaster oven.
There's a slightly different recipe that appeared in their Cook's Country magazine a few years ago that uses individual fillets and serves four. That could be adapted for one - I've used yet another similar baked version that appeared on ATK TV in 2014 (and in Cook's Illustrated May/June 2013 issue) and adapted it for one or two.
@@sandrah7512 Thanks for your reply. Your suggestion sounds interesting. Is there a way to search for this recipe on the ATK site?
@@hortonmonroe9163 Through the search function on their website? However, keep in mind that if you're not an online subscriber, it will likely be behind their paywall. 🤷🏼♀
@@sandrah7512 I’m in luck with that answer. Just don’t frequent it enough. Thanks.
Use non-stick foil.
This kind of works a bit better as it leaves the skin stuck to the foil and makes for a nicer presentation overall. No skin on the platter or one's dinner plate.
Understood, but if you watch closely you will see foil was left behind on the salmon as the foil was being pulled back.@@sandrah7512
@@AirrowRocket And those of us who are not doing this for TV (and for those who are when the camera stops rolling) will take a peek under the salmon and fish out any stray bits of foil that may have overstayed their welcome. 🤷🏼♀
What's dijon? Is it mayonnaise
Dijon is mustard. (Insert Barenaked Ladies condiment joke)
@@sandrah7512 couldn't understand what you wrote inside the bracket
@@user-gg1rz2rf8q Is that undoubtedly cozy grotto you live in not equipped with some kind of information search device?
Okay: Barenaked Ladies - a Canadian rock music band who, in 1992 released the song "If I Had a Million Dollars" in which the band mused about what they'd buy their loved ones with the money (including their love). Items ranged from the practical (house, furniture, car) to the exotic (llama, emu, monkey) to more of the same ordinary things they buy that don't require a million dollars like Kraft Dinner (KD), a Canadian reference to a popular boxed macaroni and cheese meal. But due to their imagined influx of cash, they'd now make that KD a bit fancy with expensive ketchup - even DIJON ketchup - a condiment that doesn't really exist. Well, it didn't until a couple of years ago when Kraft actually formulated a Dijon ketchup, producing 15 limited edition bottles that were given away in a contest.
czcams.com/video/aynCgnbbgbM/video.html (2:48-3:02)
@@sandrah7512 thanks for the info in so detail.
1:30 "throw 'em (bread crumbs) in a (INAUDIBLE) degree oven..." 350? I'm just guessing, here.
edit: the closed caption didn't have that information either.
I'm wondering if Julia misspoke and that's why it's muted and not in the transcript. It's 400°F.
Well doesn't that look yummy!!!
I'd much rather do mayo than mustard so the mustard isn't overpowering the delicate salmon.
Between the mayo and the chips, that's a lot of oil. Swapping zero fat mustard with oily, fatty mayo might make for a greasy end product. If you think it's too mustardy, maybe do part mayo and part mustard.
Time to fillet the skin from the salmon first. Soooo ..... put down the cooking foil ... then paint oil onto the foil ... sprinkle on salt and pepper onto the oily foil (and scallion/shallot or minimal garlic pieces) from the bottom side of the fish. Then, place the salmon fillet, paint the oil, and sprinkle the salt and pepper (and scallion/shallot or minimal garlic pieces), and wrap up the fish.
Nothing like Salmon with a side of dog hair
Really? 🙄 Not like she let the dog jump on the counter. Not too mention, I'd bet my left nut that kitchen is cleaner than anything in your house.
Oh wait that is her house
Yes
Well that was a mistake. Obviously, at 0:45 you were supposed to drop at lkeast one or two chips for that good boy behind you. It's like a grandmother not letting you lick the bowl.
Sooooo...... fish and chips.
😂😂😂😂
*googles grape nuts*
This is kind of cruddy! In order to get the recipe I would need to give email, name etc. I already buy the magazine.
Potato chips are not just potatoes. Read the list of ingredients. What a shame to take a whole food like salmon and add an ultra processed food like chips. You are such a talented cook, I hope you can help us avoid ultra processed foods when we cook.
So weird that they took out the temperature of the oven for toasting the breadcrumbs!!! (The sound goes off only for the #.) Either dub in the one you think is "correct" or explain why you want a particular temperature. [[ALSO: PLEASE STOP IT WITH THE SAME, AWFUL, STEARNS & FOSTER ADS OVER AND OVER AND OVER AGAIN!!!
Not sure what happened. Initially, I thought that Julia misspoke, the dialogue was muted and it’s also missing from the captions. But on PlutoTV where the episode originally aired, it’s there and correct in both dialogue and captions - 400°F. It’s still possible she misspoke, but for whatever reason this edited recipe segment version is missing the temp. 🤷🏼♀
Also, ads are from CZcams, not ATK. Get an ad blocker.
That's not her house
It is. 🤦🏼♀
Omg….seriously…wipe your hands on the apron…not once but twice…I am a certified food individuall…unsanitary
It was crumbs and dill and then she washed her hands. Unless Julia's got raw chicken in her back pocket, I'm not seeing the "unsanitary" (i.e. cross-contamination) part.
Crushing things like that in a plastic bag is a great way to load your food with micro plastics. The bags are much softer than the abrasive chips and it wears off tiny millions of tiny bits of plastic.
Source please
@sbrian123 my source is observation. Do it and look how scratched up the bag is after.
@@Totalinternalreflection in other words, none.
Then form a packet out of aluminum foil. No more plastic bits.
How do I get this crap out of my Facebook feed, without banning the channel?