Salmon with Fennel & Potato Salad

fennel potato salad, caper remoulade

STARS

Slather salmon fillets in spicy Dijon mustard, then roast to form a nice crust. Served on top of roasted fingerling potatoes, shaved roasted fennel, green onions, and a tangy whole grain mustard vinaigrette sprinkled with freshly chopped dill. Throw some arugula in there for an extra peppery bite, and on the side is a creamy, tangy caper remoulade sauce.

Difficulty Level

Total Time: 30 minutes

Active Time: 20 minutes

Ingredients

Potato Fennel Salad

1 pound fingerling potatoes, halved
1 bulb fennel, sliced thinly
2 tablespoons canola oil
1 teaspoon salt, to taste
½ teaspoon black pepper, to taste
1 lemon, juiced
2 tablespoons honey
2 garlic cloves, minced
⅔ cup mayonnaise
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons whole grain mustard
3 scallions, minced

Salmon

¼ cup Dijon mustard
1 lemon, juiced
½ teaspoon salt
¼ teaspoon black pepper
4 salmon fillets

Tartar Sauce

½ cup mayonnaise
1 tablespoon capers, drained
1 tablespoon dill pickle relish
1 lemon, juiced
2 tablespoons minced dill
2 scallions, minced
Salt and pepper, to taste

Serving

2 cups baby arugula
Fresh dill, minced

Directions

Preheat the oven to 400°F.

Arrange the potatoes and fennel on a sheet pan, toss with oil, salt and pepper, and roast for 15-18 minutes, until soft in the center and crisp on the edges.

In a large bowl, whisk together the lemon juice, honey, garlic, mayonnaise, basil, oregano and mustard. Fold in the potatoes, fennel, scallions and season with salt and pepper.

For the salmon, whisk together the mustard, lemon juice, salt and pepper.

Arrange the salmon on a baking sheet and cover with Dijon sauce. Roast for 12-15 minutes, until cooked through.

Whisk together the tartar sauce ingredients in a small bowl.

To serve, divide the potato salad and salmon between plates. Garnish with tartar sauce, arugula and fresh dill.