Mustard-Glazed Salmon with Horseradish Mashed Potatoes

• Gluten free

• Seafood

  • 1 (2 1/2-lb. skin-on sustainable salmon, skin-on fillet

• Produce

  • 4 lbs Baking potatoes
  • 3 Bay leaves, dried
  • 2 tbsp Dill, Fresh
  • 12 Lemon, wedges
  • 1 tbsp Thyme, fresh
  • 2 lbs Yukon gold potatoes

• Condiments

  • 2 tbsp Dijon mustard, grainy
  • 1 1/2 tbsp Horseradish, prepared
  • 1 tbsp Lemon curd

• Baking & Spices

  • 1 tsp Black pepper
  • 2 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 Cooking spray
  • 2 tbsp Olive oil

• Dairy

  • 6 tbsp Butter, unsalted

Found on cookinglight.com

Description

Directions

• 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 Foragers 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.