Mustard-Broiled Salmon with New Potato Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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 |
Directions:
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.
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