Directions:
- Heat broiler.
- Place the potatoes in a 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 tsp. salt, and 1/4 tsp. pepper. Stir in the potatoes and fennel; set aside.
- Place the salmon on a 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 529.32 Kcal (2216 kJ) | ||
| Calories from fat | 173.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.24g | 30% | |
|---|---|---|---|
| Cholesterol | 154.49mg | 51% | |
| Sodium | 2078.74mg | 87% | |
| Potassium | 1399.47mg | 30% | |
| Total Carbs | 41.11g | 14% | |
| Sugars | 8.03g | 32% | |
| Dietary Fiber | 7.24g | 29% | |
| Protein | 48.77g | 98% | |
| Vitamin C | 14.1mg | 23% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 4.3mg | 24% | |
| Calcium | 222.7mg | 22% | |
| Amount Per 100 g | |||
| Calories | 113.68 Kcal (476 kJ) | ||
| Calories from fat | 37.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 30% | |
|---|---|---|---|
| Cholesterol | 33.18mg | 51% | |
| Sodium | 446.46mg | 87% | |
| Potassium | 300.57mg | 30% | |
| Total Carbs | 8.83g | 14% | |
| Sugars | 1.73g | 32% | |
| Dietary Fiber | 1.56g | 29% | |
| Protein | 10.47g | 98% | |
| Vitamin C | 3mg | 23% | |
| Vitamin A | 0.4mg | 57% | |
| Iron | 0.9mg | 24% | |
| Calcium | 47.8mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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