FCL Publix Recipes: Stone-Ground Mustard Salmon with Warm Dill Potato Salad

What's Cooking in the Kitchen with Publix

Enjoy our latest Publix recipe and watch 'First Coast Living' with Casey DeSantis and Curtis Dvorak weekdays at 11:00 and 2:00 on NBC 12.

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

Ingredients
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

Steps

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

Ingredients
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

Steps

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.

© 2017 WTLV-TV


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