Ingredients
2 slices high quality white sandwich bread, crusts removed, torn into rough chunks.
2 boneless skinless salmon filets, about 6 ounces each
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, softened, plus extra for the salmon
1/2 tablespoon Dijon mustard
1 teaspoon whole grain mustard
1 teaspoon fresh thyme leaves
Preparation
1 Preheat the broiler to high and adjust rack to 6 inches below the element. Pulse bread in the bowl of a food processor until coarse crumbs are created, about 10 to 12 one-second pulses. Season the salmon with salt and pepper. Set aside.
2 In a medium bowl, mix together the breadcrumbs, 1 tablespoon butter, both mustards, and thyme, pinching the mixture together so the butter is incorporated and the mixture sticks together. Season with salt and pepper.
3 Spread the bottom of each fillet of salmon with a thin layer of butter. Preheat a medium skillet over medium-high heat for 2 minutes. Add salmon buttered-side down and cook without moving until a nice crust has formed, about 2 minutes. Pile the crumbs on the salmon, then transfer to the broiler. Broil until the crumbs are crunchy and browned, 4 to 5 minutes. Serve immediately.
