Mustard-Broiled Salmon With New Potato Salad

Mustard-Broiled Salmon With New Potato Salad
Marcus Nilsson

Serves 4
preparation
20
minutes
cooking
30
minutes

Ingredients

1 1/2
pounds
new potatoes
kosher salt and black pepper
3/4
cup
crème fraîche or sour cream
2
tablespoons
fresh lemon juice
1
small fennel bulb, thinly sliced
4
6-ounce salmon fillets, skin removed
3
tablespoons
Dijon mustard
1/4
cup
fresh dill, chopped

Directions

  1. Adjust oven rack to 6 inches below heat source. Heat broiler.
  2. Place the potatoes in a pot, cover with cold water, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, about 15 minutes. Drain, run under cold water, then cut into quarters.
  3. Meanwhile, in a bowl, combine the crème fraîche, 1 tablespoon lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper. Stir in the potatoes and fennel.
  4. Place the salmon on a parchment- or foil-lined baking sheet. In a bowl, combine the mustard and remaining lemon juice. Spread over the top of the salmon.
  5. Broil the salmon until it is the same color throughout, 6 to 8 minutes, depending on the thickness.
  6. Divide the salmon and salad among individual plates and sprinkle with the dill.
Sara Quessenberry
June 2007

Nutritional Information

  • Per Serving
  • Calories 489
  • Fat 20 g
  • Sat Fat 7 g
  • Cholesterol 124 mg
  • Sodium 672 mg
  • Carbohydrate 35 g
  • Fiber 5 g
  • Sugar 4 g
  • Protein 39 g
What does this mean? See Nutrition 101.