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char-grilled salmon fillet with mashed potatoes and steamed broccoli on a black plate

Char-Grilled Atlantic Salmon

horseradish crushed potatoes, steamed broccoli

STARS

Pair a char-grilled fillet of salmon with horseradish-spiked mashed potatoes and fresh broccoli to create a simple but satisfying dinner.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Salmon

  • 4 6-ounce salmon fillets

Potatoes

  • 1 pound red bliss potatoes, scrubbed and roughly chopped
  • 1 pound russet potatoes, scrubbed and roughly chopped
  • 2 tablespoons unsalted butter
  • ½ cup whole milk, or more to reach desired smoothness
  • ¼ cup buttermilk
  • 2 tablespoons prepared horseradish sauce
  • Salt and pepper to taste

Brocoli

  • 1 head broccoli, cut into florets
Directions
1
In a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Fold in the horseradish. Season with salt and pepper to taste.
2
Preheat the grill to medium-high.
3
Pat the salmon dry, brush with olive oil and season with salt and pepper. Grill for 12-15 minutes, flipping after 7, until cooked through.
4
Bring a large pot of salted water to a boil. Add the broccoli all at once and blanch for 1-2 minutes, until bright green. Drain and run under cold water to stop the cooking process. 
5
To serve, divide the mashed potatoes between plates. Top with a salmon fillet and broccoli.

Char-Grilled Atlantic Salmon

horseradish crushed potatoes, steamed broccoli

STARS

Pair a char-grilled fillet of salmon with horseradish-spiked mashed potatoes and fresh broccoli to create a simple but satisfying dinner.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Salmon

  • 4 6-ounce salmon fillets

Potatoes

  • 1 pound red bliss potatoes, scrubbed and roughly chopped
  • 1 pound russet potatoes, scrubbed and roughly chopped
  • 2 tablespoons unsalted butter
  • ½ cup whole milk, or more to reach desired smoothness
  • ¼ cup buttermilk
  • 2 tablespoons prepared horseradish sauce
  • Salt and pepper to taste

Brocoli

  • 1 head broccoli, cut into florets

Directions

1
In a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Fold in the horseradish. Season with salt and pepper to taste.
2
Preheat the grill to medium-high.
3
Pat the salmon dry, brush with olive oil and season with salt and pepper. Grill for 12-15 minutes, flipping after 7, until cooked through.
4
Bring a large pot of salted water to a boil. Add the broccoli all at once and blanch for 1-2 minutes, until bright green. Drain and run under cold water to stop the cooking process. 
5
To serve, divide the mashed potatoes between plates. Top with a salmon fillet and broccoli.