Mustard-Broiled Salmon With New Potato Salad

Serves 4
Hands-On Time:
20m
Total Time:
30m
Ingredients
- 1 1/2 pounds new potatoes
- kosher salt and black pepper
- 3/4 cup creme fraiche or sour cream
- 2 tablespoons fresh lemon juice
- 1 small fennel bulb, thinly sliced
- 4 6-ounce salmon fillets, skin removed
- 1/4 cup fresh dill, chopped
- 3 tablespoons Dijon mustard
Directions
- Adjust oven rack to 6 inches below heat source; heat broiler.
- Place the potatoes in a medium 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 to cool, then cut into quarters.
- Meanwhile, in a large bowl, combine the crème fraîche or sour cream, 1 tablespoon of the lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in the potatoes and fennel; set aside.
- Place the salmon on a parchment- or foil-lined baking sheet. In a small bowl, combine the mustard and the remaining lemon juice. Spread over the top of the salmon. Broil until the salmon is the same color throughout, 6 to 8 minutes, depending on the thickness.
- Divide the salmon and salad among individual plates and sprinkle with the dill.
This Recipe Goes Well With...
Quick Tip

In general, opt for U.S. farmed fish over wild.
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.
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