Mustard-Broiled Salmon with New Potato Salad

Mustard-Broiled Salmon with New Potato Salad Recipe
Photo: Marcus Nilsson

Recipe from

Real Simple

Recipe Time

Prep: 20 Minutes
Other: 10 Minutes

Nutritional Information

Calories 489
Fat 20 g
Satfat 7 g
Cholesterol 124 mg
Sodium 672 mg
Carbohydrate 35 g
Fiber 5 g
Sugars 4 g
Protein 39 g


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


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.

Upgrade: For a snappy, licoricey boost, reserve the feathery green fronds of the fennel and mix them with the dill before garnishing.

Sara Quessenberry,

Real Simple

July 2007
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