The next time you need dinner in a hurry, head to the fish counter. Pick up some salmon fillets and don't worry about the seasonings. You have the perfect thing to make deliciously moist and flavorful fish in your fridge already: mustard! Slather the skin with dijon and broil until cooked. Serve with a quick potato and fennel salad and you've got a balanced meal in under 30 minutes. Pair with a full-bodied white or light and fruity red. Sound scrumptious? Here's the recipe.
1 1/2 pounds new potatoes
kosher salt and black pepper
3/4 cup creme fraiche or sour cream
2 tablespoons fresh lemon juice
1 small fennel bulb, thinly sliced
4 6-ounce salmon fillets, skin removed
1/4 cup fresh dill, chopped
3 tablespoons Dijon mustard
- 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.
- Main Dishes, Fish
- North American