Another Salmon Recipe

Not too many years ago, ok maybe a decade, I hated salmon.  Don't get me wrong, I love fish, I just hated the strong salmon flavor.  I have certainly gotten over that attitude, to say the least.  We probably eat salmon once per week.  It is just so easy to cook and so healthy.  But sometimes you just want to kick it up a notch, so I gave this Cooking Light recipe a try.  "It was different, therefore good," said the hubby.

Mustard-glazed salmon with
horseradish mashed potatoes and roasted root vegetables

Mustard-Glazed Salmon with Horseradish Potatoes & Roasted Vegetables

(adapted from Cooking Light, Dec 2016, p.68)

Mashed Potatoes:
1 Yukon Gold potato, peeled and cut in 1" slices
2 baking potatoes, peeled and cut in 1" slices
1 bay leaf
2 tsp. salt
2 Tbs. butter
1/4 cup milk or half and half
1 Tbs. prepared horseradish


Roasted Vegetables:
8 oz. Brussels sprouts, cleaned and cut in half
8 oz. carrots, cut in 1 inch pieces
8 oz. turnips, cut in 1 inch cubes
1 Tbs. fresh thyme (or 1 tsp. dried thyme)
1 1/2 Tbs. olive oil
1 tsp. brown sugar
1/2 tsp. pepper
1/2 tsp. salt


Salmon:
4 - 4 oz. salmon filets, skin on
1 Tbs. olive oil
1/2 Tbs. chopped fresh thyme
1 Tbs. grainy mustard
1/2 Tbs. lemon curd
1/2 Tbs. apple cider vinegar
1/2 tsp. pepper
1/2 tsp. salt


1.  Have all ingredients chopped and measured.  Preheat oven to 450 degrees.

2.  To prepare potatoes, place potatoes, bay leaf, and salt in a large pot and fill with water to cover potatoes by 2 inches.  Bring to a boil, reduce heat and simmer 25 minutes.  Drain; discard bay leaf and return potatoes to pot.  Add butter and milk and mash with potato masher.  Stir in horseradish.

3.  To prepare vegetables, combine all ingredients in a large mixing bowl.  Stir well and pour onto a large rimmed baking sheet.  Bake in preheated oven for 15 minutes.  Remove pan from oven and stir vegetables.  Return to oven for 5 minutes longer or until tender.

4.  To prepare salmon, place a wire rack on a rimmed baking sheet, cover the rack with foil and coat foil with cooking spray.  Place fish skin side down on foil.  Combine oil, thyme, mustard, lemon curd, vinegar, salt and pepper in a bowl.  Brush half the mixture over fish.  Bake in preheated oven 15 minutes.  Brush remaining mixture over fish and bake 5-7 minutes more, to desired level of doneness.