Horseradish Roasted Salmon with Mustard Potatoes
Recipe Date:
March 15, 2024
Serving Size:
4
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 lb yukon potatoes, halved
- 3 tbsps olive oil
- 2 tbsps whole-grain mustard
- kosher salt and black pepper
- 3 tbsps mayonnaise
- 2 tbsps drained horseradish
- 2 limes
- 1 1/2 lbs skinless salmon fillet
Directions
Tasting notes: We think pairing horseradish and lime with Cab franc is so fun because they both have great acid but the richness of the salmon balances both making for a dlicious meal.
Serena's tips: We cook the salmon and potatoes in different quarter size sheet pans so that we can pull it out of the oven when it's ready if the other dish is not.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1024479-horseradish-roasted-salmon-with-mustard-potatoes
Recipe courtesy of Samantha Seneviratne for the New York Times. Photo courtesy of Julia Gartland for the New York Times.
