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Black and blue layered dinner plates with gremolata roasted salmon, roasted chopped red beets, mashed potatoes and sauteed greens with a black fork.

Gremolata Roasted Salmon

horseradish-whipped potatoes, swiss chard

STARS

Roast fresh salmon fillets until flaky and top with homemade gremolata. Serve with horseradish-scallion whipped potatoes, steamed swiss chard, and a mix of gold and red beets marinated in meyer lemon juice.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Horseradish-Scallion Mashed 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
  • 4 scallions, minced
  • Salt and pepper to taste

Gremolata

  • 2 lemons, roughly chopped
  • 1 cup parsley, chopped
  • 4 garlic cloves
  • 1 cup canola oil
  • 2 teaspoons salt

Beet Salad

  • 1 pound mixed gold and red beets, diced
  • 1 shallot, minced
  • 1 lemon, juiced
  • 2 tablespoons unseasoned rice wine vinegar 
  • 1 tablespoon tamari
  • 1 teaspoon Dijon mustard
  • ½ cup olive oil
  • ½ teaspoon salt, to taste

Salmon

  • 4 salmon fillets

Swiss Chard

  • 1 tablespoon olive oil
  • 1 bunch swiss chard, destemmed and roughly chopped
  • Salt and pepper to taste
Directions
1
Preheat the oven to 400°F
2
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 and scallions. Season with salt and pepper to taste. 
3
Combine the gremolata ingredients in a blender until mostly smooth. Season with salt and pepper. 
4
Fill a saucepan with a metal steamer and 2 inches of water. Bring to a boil. Add the beets to the steamer basket and steam for about 10 minutes, or until very fork-tender. 
5
Whisk together the shallot, lemon juice, rice wine vinegar, tamari, mustard and olive oil in a large bowl. Add the beets and half of the gremolata from the blender. Toss to coat.
6
Coat the salmon with the remaining gremolata on a baking sheet and roast until cooked through, 10-12 minutes. 
7
Meanwhile, for the swiss chard, heat the oil in a large skillet over medium heat. Add the swiss chard and a pinch of salt and pepper and cook, stirring, until wilted. 
8
To serve, divide the mashed potatoes, beet salad, salmon and swiss chard between plates. 

Gremolata Roasted Salmon

horseradish-whipped potatoes, swiss chard

STARS

Roast fresh salmon fillets until flaky and top with homemade gremolata. Serve with horseradish-scallion whipped potatoes, steamed swiss chard, and a mix of gold and red beets marinated in meyer lemon juice.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Horseradish-Scallion Mashed 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
  • 4 scallions, minced
  • Salt and pepper to taste

Gremolata

  • 2 lemons, roughly chopped
  • 1 cup parsley, chopped
  • 4 garlic cloves
  • 1 cup canola oil
  • 2 teaspoons salt

Beet Salad

  • 1 pound mixed gold and red beets, diced
  • 1 shallot, minced
  • 1 lemon, juiced
  • 2 tablespoons unseasoned rice wine vinegar 
  • 1 tablespoon tamari
  • 1 teaspoon Dijon mustard
  • ½ cup olive oil
  • ½ teaspoon salt, to taste

Salmon

  • 4 salmon fillets

Swiss Chard

  • 1 tablespoon olive oil
  • 1 bunch swiss chard, destemmed and roughly chopped
  • Salt and pepper to taste

Directions

1
Preheat the oven to 400°F
2
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 and scallions. Season with salt and pepper to taste. 
3
Combine the gremolata ingredients in a blender until mostly smooth. Season with salt and pepper. 
4
Fill a saucepan with a metal steamer and 2 inches of water. Bring to a boil. Add the beets to the steamer basket and steam for about 10 minutes, or until very fork-tender. 
5
Whisk together the shallot, lemon juice, rice wine vinegar, tamari, mustard and olive oil in a large bowl. Add the beets and half of the gremolata from the blender. Toss to coat.
6
Coat the salmon with the remaining gremolata on a baking sheet and roast until cooked through, 10-12 minutes. 
7
Meanwhile, for the swiss chard, heat the oil in a large skillet over medium heat. Add the swiss chard and a pinch of salt and pepper and cook, stirring, until wilted. 
8
To serve, divide the mashed potatoes, beet salad, salmon and swiss chard between plates.