12 ounces new potatoes, quartered
4 tablespoons olive oil, divided
Salt and ground black pepper
1 large or 2 medium bulbs fennel, trimmed
½ small red onion
2 tablespoons rice vinegar
2 tablespoons whole-grain mustard
½ teaspoon sugar
8 ounces cold-smoked salmon
1 tablespoon lemon juice
Chopped fresh dill
Heat the oven to 425 degrees.
In a medium bowl, toss the potatoes with 1 tablespoon of the olive oil. Season lightly with salt and pepper. Transfer the potatoes to a baking sheet, then roast until tender and lightly browned, 15-20 minutes. Transfer the roasted potatoes to a plate and refrigerate just until no longer hot, about 10 minutes.
While the potatoes cook and cool, use a mandoline or food processor to shave the fennel as thinly as possible. Do the same with the onion. Set aside.
In a large bowl, whisk together the vinegar, 2 tablespoons of the remaining olive oil, the mustard, sugar and a hefty pinch each of salt and pepper. Add the shaved fennel and onion, then toss until well coated. Divide the mixture between 4 serving plates. Top with the cooled potatoes.
Divide the salmon into thin slices. In a medium bowl, drizzle the salmon with the remaining 1 tablespoon of olive and the lemon juice. Gently toss to coat, then season with pepper. Mound a quarter of the salmon over each salad, then sprinkle with fresh dill.
Nutrition values per serving: 280 calories, 17 g fat (2.5 g saturated, 0 g trans), 22 g carbohydrates, 3 g fiber, 2 g sugar, 13 g protein, 15 mg cholesterol, 870 mg sodium.
J.M. Hirsch, The Associated Press