Fantastic dish. Very very easy and the flavors were amazing. I'll make this again
Mustard-Broiled Salmon with New Potato Salad
Photo: Marcus Nilsson
Yield: Makes 4 servings
More From Real Simple
Other: 10 Minutes
Amount per serving
- Calories: 489
- Fat: 20g
- Saturated fat: 7g
- Cholesterol: 124mg
- Sodium: 672mg
- Carbohydrate: 35g
- Fiber: 5g
- Sugars: 4g
- Protein: 39g
- 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.
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