Salmon With New Potatoes and Dill

• 2 teaspoons cornstarch
• 1/2 cup heavy cream
• 1/2 teaspoon kosher salt
• 2 tablespoons chopped dill
• 1 2-pound coho salmon
• 6 small new potatoes, cut in half
• Freshly ground black pepper to taste

1. Stir the cornstarch and 2 teaspoons of the cream together until smooth.
2. Slowly stir in the remaining cream and the salt.
3. Pour the cream mixture into the bottom of a 14-by-9-by-2-inch oval dish.
4. Place half the dill in the cavity of the salmon.
5. Place the salmon so that it fits against the inside edge of the dish, with the spine side facing out.
6. Arrange the potatoes, cut side down, against the opposite edge of the dish.
7. Scatter the remaining dill over the potatoes.
8. Sprinkle pepper over the fish and potatoes.
9. Cover tightly with microwave plastic wrap.
10. Cook at 100 percent power in a high-power oven for 11 minutes.
11. Prick plastic to release steam.
12. Remove from oven and uncover.
13. Cover the dish loosely with a kitchen towel for 5 minutes.
14. Uncover and serve immediately, spooning the sauce over the fish.

cornstarch, heavy cream, kosher salt, dill, coho salmon, potatoes, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/9681 (may not work)