Mustard-Broiled Salmon With New Potato Salad

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.
2. 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, then cut into quarters.
3. Meanwhile, in a bowl, combine the crème fraîche, 1 tablespoon lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper. Stir in the potatoes and fennel.
4. Place the salmon on a parchment- or foil-lined baking sheet. In a bowl, combine the mustard and remaining lemon juice. Spread over the top of the salmon.
5. Broil the salmon until it is the same color throughout, 6 to 8 minutes, depending on the thickness.
6. Divide the salmon and salad among individual plates and sprinkle with the dill.

By Sara Quessenberry,  July 2007