Rating: 5 stars
1 Ratings
  • 5 star values: 1
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Recipe by Real Simple July 2007

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Credit: Marcus Nilsson

Recipe Summary

additional:
10 mins
total:
30 mins
prep:
20 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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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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