Mustard-Broiled Salmon with New Potato Salad

Ingredients

• 0.8 cup crème fraîche sour
• 3 tablespoons dijon mustard 
• 1 small fennel bulb thinly sliced
• 0.3 cup optional: dill fresh chopped
• 4 servings kosher salt and pepper black
• 2 tablespoons juice of lemon fresh
• 1.5 pounds new potatoes 
• 24 ounce salmon fillet skinless

Equipment

• bowl
• baking sheet
• oven
• pot
• aluminum foil
• broiler

Directions

1. Adjust oven rack to 6 inches below heat source; heat broiler.
2. Place the potatoes in a medium pot, cover with cold water, and bring to a boil.
3. Add 1 teaspoon salt, reduce heat, and simmer until tender, about 15 minutes.
4. Drain, run under cold water to cool, then cut into quarters. Meanwhile, in a large bowl, combine the crme frache 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.
5. Place the salmon on a parchment- or foil-lined baking sheet. In a small bowl, combine the mustard and the remaining lemon juice.
6. 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.