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Stone-Ground Mustard Salmon with Warm Dill Potato Salad

Servings: 4
Total Time: 45 minutes
Active Time: 30 minutes

Cooking Sequence

Prepare potato recipe and begin to bake (15 minutes)
While potatoes bake, prepare salmon for broiling (20 minutes)
Broil salmon and complete potato salad; serve (10 minutes)

Cooking Instructions

Stone-Ground Mustard Salmon

Nonstick aluminum foil
4 fresh salmon fillets, skin removed (1 1/2 lb)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 teaspoons fresh dill, finely chopped
3 tablespoons reduced-fat mayonnaise
3 tablespoons stone-ground mustard
1/2 teaspoon smoked paprika


Preheat oven broiler on HIGH; position oven rack in center of oven. Line baking pan with foil.

Check salmon for bones; place on pan and season with salt and pepper. Chop dill; combine with mayonnaise, mustard, and paprika. Spread mustard mixture evenly over each fillet.

Broil salmon 5–6 minutes or until topping has browned slightly and fish is 145°F. Serve.

Warm Dill Potato Salad

Nonstick aluminum foil
24 oz baby red potatoes, halved
1/2 fennel bulb, coarsely chopped
2 teaspoons fresh dill, finely chopped
3 tablespoons herb garlic butter, melted
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup cucumber dill Greek yogurt dressing
1/4 cup dill pickle relish


Preheat oven to 425°F. Line baking sheet with foil. Halve potatoes; chop fennel and dill. Melt butter.

Toss butter with potatoes, fennel, salt, and pepper; place in single layer on baking sheet. Bake 15–18 minutes or until tender when pierced with a fork. Let stand 5 minutes to cool.

Combine dill, dressing, relish, and potatoes; toss until blended. Serve.

Aprons Advice

Complete your meal with steamed vegetables, fresh salad blend, and fresh baked cookies for dessert.

Enjoy the potato salad either warm or chilled.