Salmon with mustard-dill sauce

I planted a whole packet of dill seeds in the garden this summer, but was disappointed in the results: only two plants, both so scrawny and undersized that you couldn't cut much off them. Now it's time to use them up, as it's getting cold and they won't overwinter. And dill calls for salmon, as salmon (okay, the gravlax sort) calls for dill. So we dug a pair of salmon fillets out of the freezer and pan-fried them.
Holt found a new recipe for a dill-mustard sauce using dijon mustard, but the mustard was so strong you could hardly taste anything else, though we added twice as much dill as was called for. If we had do-overs, we would make a milder sauce, going back to one of the classics based on either mayonnaise or sour cream, and only a dab of mustard, so the dill flavor would stand out.
The Pepper People at Findlay Market had some just-born marble-sized Yukon Gold potatoes, so we boiled them with some tender green beans from the garden and had them on the side. I keep thinking that every cold snap means the last of the garden produce, but so far I've been wrong. Enjoyably so.