Page 64 - One-Dish Meals

Mustard-Dill Salmon with

Herbed Potatoes

This elegant dish is surprisingly simple to make. While the potatoes cook,
you can broil the salmon and whip up the no-cook sauce. For a colorful
and healthy side dish, sauté snow peas in a nonstick skillet with a
teaspoon of vegetable oil.
P R E P 20 minutes B R O I L 10 minutes M A K E S 4 main-dish servings

12 ounces small red potatoes, cut 4 pieces salmon fillet (about 6 ounces
into 1-inch chunks each)
12 ounces small white potatoes, cut 2 tablespoons light mayonnaise
into 1-inch chunks
1 tablespoon white wine vinegar
1
1 ⁄2 teaspoons salt
2 teaspoons Dijon mustard
3 tablespoons chopped fresh dill 3 ⁄4 teaspoon sugar
1 ⁄2 teaspoon coarsely ground
black pepper

1. In 3-quart saucepan, place the potatoes, 1 teaspoon salt, and enough
water to cover; heat to boiling over high heat. Reduce heat to low; cover and
simmer 15 minutes or until potatoes are fork-tender. Drain potatoes and
toss with 1 tablespoon dill, ⁄4 teaspoon salt, and ⁄4 teaspoon coarsely ground
1
1
black pepper; keep potatoes warm.
2. Meanwhile, preheat broiler. Grease rack in broiling pan. Place salmon on
rack; sprinkle with ⁄8 teaspoon of the salt and ⁄8 teaspoon coarsely ground
1
1
black pepper. Broil salmon at closest position to source of heat 8 to 10
minutes, until fish flakes easily.
3. While salmon is broiling, prepare sauce: In small bowl, mix mayonnaise,
1
vinegar, mustard, sugar, remaining 2 tablespoons dill, ⁄8 teaspoon salt, and
1 ⁄8 teaspoon pepper.
4. Serve salmon with sauce and potatoes.

E A C H S E R V I N G About 335 calories | 37 g protein | 31 g carbohydrate |
7g total fat (1 g saturated) | 86 mg cholesterol | 655 mg sodium.

64 Casseroles & Oven Dishes