Serve this with roasted veggies: Combine 8 ounces each halved Brussels sprouts and carrots, cut into 1/2-inch pieces, with 1 tablespoon thyme, 1 tablespoon olive oil, 1 teaspoon brown sugar, 1/2 teaspoon pepper, and 1/4 teaspoon kosher salt on a rimmed baking sheet. Bake at 450°F for 20 minutes or until tender, stirring after 15 minutes.Use the Horseradish Mashed Potatoes in this recipe to make Forager's Pie and Buttermilk Potato, Chicken, and Cheddar Casserole.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Recipe Summary

active:
30 mins
total:
1 hr 15 mins
Yield:
Serves 6 (serving size: 4 oz. salmon and 1/2 cup potatoes)
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Ingredients

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Directions

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  • Preheat oven to 450°F.

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  • To prepare the mashed potatoes, place potatoes and bay leaves in a large Dutch oven; fill with water to cover potatoes by 2 inches. Bring to a boil; reduce heat and simmer 25 minutes. Drain; discard bay leaves. Return potatoes to pan; mash to desired consistency. Stir in butter and 2 teaspoons salt. Reserve 8 cups mashed potatoes for Forager's Pie and Buttermilk Potato, Chicken, and Cheddar Casserole. Stir horseradish into remaining 3 cups mashed potatoes; keep warm.

  • To prepare the salmon, place a wire rack on a rimmed baking sheet; cover with foil and coat with cooking spray. Place fish, skin side down, on foil. Combine oil, thyme, mustard, curd, vinegar, and pepper in a bowl. Brush half of mustard mixture over fish. Bake in preheated oven 15 minutes. Brush fish with remaining mustard mixture; bake 7 minutes. Place fish on a platter; sprinkle with 1/2 teaspoon salt and dill. Serve with lemon wedges and mashed potatoes.

Nutrition Facts

451 calories; fat 18.6g; saturated fat 5g; mono fat 7.6g; poly fat 4.3g; protein 43g; carbohydrates 26g; fiber 3g; cholesterol 111mg; iron 2mg; sodium 565mg; calcium 40mg; sugars 7g; added sugar 3g.