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Mustard-Broiled Salmon with New Potato Salad

Photo: Marcus Nilsson
Prep time 20 mins
Other time 10 mins
Yield Makes 4 servings

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

Nutrition 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

How to Make It

  1. 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.