17 May MUSTARD-DILL SALMON WITH HERBED POTATOES
1 lb small red potatoes, cut into 1-inch chunks
1 lb small white potatoes, cut into 1-inch chunks
2 tsp sea salt
4 tbsp chopped fresh dill
2 tbsp chopped fresh thyme
2 tbsp chopped fresh oregano
3 tbsp olive oil
1 tsp fresh ground pepper
4 salmon fillets (6 oz each)
4 tbsp mayonnaise
2 tbsp apple cider vinegar
2 tbsp Dijon mustard
1 tsp raw honey
slices of lemon to garnish
– In a 4-quart saucepan, heat potatoes, 1 tsp salt, and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer until potatoes are fork-tender, about 15 minutes. Drain potatoes and toss with 2 tbsp dill, 2 tbsp thyme, 2 tbsp oregano, 1/2 tsp salt and 1/2 tsp pepper and 3 tbsp olive oil; keep the potatoes warm.
– Meanwhile, preheat broiler. Oil rack in broiling pan. Place salmon on rack; sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Place broiling pan at closest position to heat source. Broil until salmon is just opaque throughout, 8 to 10 minutes.
– While salmon is broiling, prepare sauce: In small bowl, mix mayonnaise, vinegar, mustard, honey, remaining dill and salt and pepper to taste.
– Serve salmon with sauce and potatoes – slices of lemon. Accompaniment sauté snow peas.