Mustard-Broiled Salmon With New Potato Salad

• 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
• 3 tablespoons dijon mustard
• 1/4 cup fresh dill, chopped

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. Add 1 teaspoon salt, reduce heat, and simmer until tender, about 15 minutes. Drain, run under cold water to cool, then cut into quarters.
3. Meanwhile, in a large bowl, combine the creme fraiche 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.
4. Place the salmon on a parchment- or foil-lined baking sheet.
5. 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.
6. For a snappy, licoricey boost, reserve the feathery green fronds of the fennel and mix them with the dill before garnishing.

potatoes, kosher salt, crueme fraueeche, lemon juice, fennel bulb, salmon, dijon mustard, fresh dill

Taken from www.myrecipes.com/recipe/mustard-broiled-salmon-with-new-potato-salad (may not work)