Mustard Dill Salmon with Herbed Potatoes
Instructions:
- This elegant dish is surprisingly simple to make. While the potatoes cook, you can broil the salmon and whip up the no-cook sauce. For a colorful and healthy side dish, sauté snow peas in a nonstick skillet with a teaspoon of vegetable oil.
- 12 ounces small red potatoes, cut into 1-inch chunks
- 12 ounces small white potatoes, cut into 1-inch chunks
- 11â„2 teaspoons salt
- 3 tablespoons chopped fresh dill
- 1â„2 teaspoon coarsely ground black pepper
- 4 pieces salmon fillet (about 6 ounces each)
- 2 tablespoons light mayonnaise
- 1 tablespoon white wine vinegar
- 2 teaspoons Dijon mustard
- 3â„4 teaspoon sugar
- In 3-quart saucepan, place the potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender. Drain potatoes and toss with 1 tablespoon dill, 1â„4 teaspoon salt, and 1â„4 teaspoon coarsely ground black pepper; keep potatoes warm.
- Meanwhile, preheat broiler.Grease rack in broiling pan. Place salmon on rack; sprinkle with 1â„8 teaspoon of the salt and 1â„8 teaspoon coarsely ground black pepper. Broil salmon at closest position to source of heat 8 to 10 minutes, until fish flakes easily.
- While salmon is broiling, prepare sauce: In small bowl,mix mayonnaise, vinegar,mustard, sugar, remaining 2 tablespoons dill, 1â„8 teaspoon salt, and 1â„8 teaspoon pepper.
- Serve salmon with sauce and potatoes.
- P R E P 20 minutes
- B R O I L 10 minutes
- MA K E S 4 main-dish servings