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Mustard-Broiled Salmon With New Potato Salad

Mustard-Broiled Salmon With New Potato Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2007

Nutritional Information

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

Quick Tip

Dijon Potato Salad
Add this sophisticated potato salad to your barbecue repertoire. It can be refrigerated for up to 1 day.  

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.