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Mustard-Glazed Salmon with Horseradish Mashed Potatoes

Photo: Jennifer Causey
Active time 30 mins
Total time 1 hr, 15 mins
Yield

Serves 6 (serving size: 4 oz. salmon and 1/2 cup potatoes)

This meal is simple yet so impressive, perfect for a season full of casual entertaining that starts well before Christmas and New Year’s. Luxurious lemon curd is the secret to a fantastic glazed salmon; your guests will be in awe. You can also substitute honey for equally delicious results. A big batch of buttery mashed potatoes starts as a side tonight, then is incorporated into portable casseroles (’tis the season for potlucks, after all). If you don’t have a party to get to, freeze ahead for instant comfort on nights when there’s no time—or energy—to cook.

Ingredients

Mashed Potatoes:

  • 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

Salmon:

  • 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

Nutrition Information

  • calories 451
  • fat 18.6 g
  • satfat 5 g
  • monofat 7.6 g
  • polyfat 4.3 g
  • protein 43 g
  • carbohydrate 26 g
  • fiber 3 g
  • cholesterol 111 mg
  • iron 2 mg
  • sodium 565 mg
  • calcium 40 mg
  • sugars 7 g
  • Est. Added Sugars 3 g

How to Make It

  1. Preheat oven to 450°F.

  2. 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.

  3. 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.