Rating: 4.5 stars
428 Ratings
  • 5 star values: 288
  • 4 star values: 65
  • 3 star values: 44
  • 2 star values: 23
  • 1 star values: 8
Sara Quessenberry

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Credit: Marcus Nilsson

Recipe Summary test

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Adjust oven rack to 6 inches below heat source. Heat broiler.

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  • 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.

  • 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.

  • 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.

  • Broil the salmon until it 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.

Nutrition Facts

489 calories; fat 20g; saturated fat 7g; cholesterol 124mg; sodium 672mg; carbohydrates 35g; fiber 5g; sugars 4g; protein 39g.
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