Mustard-Glazed Salmon with Horseradish Mashed Potatoes

By lromito

Ingredients

• 4 pounds baking potatoes, peeled and halved
• 2 pounds Yukon Gold potatoes, halved
• 3 dried bay leaves
• 6 tablespoons unsalted butter
• 2 teaspoons kosher salt
• 1 1/2 tablespoons prepared horseradish
• Cooking spray
• 1 (2 1/2-lb.) skin-on sustainable salmon fillet
• 2 tablespoons olive oil, divided
• 1 tablespoon chopped fresh thyme
• 2 tablespoons grainy Dijon mustard
• 1 tablespoon lemon curd
• 1 tablespoon apple cider vinegar
• 1 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 2 tablespoons chopped fresh dill
• 12 lemon wedges

Details

Servings 6
Adapted from cookinglight.com

Preparation

Step 1

Preheat oven to 450°F.

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.