This recipe is elegant yet simple to prepare. The flavors are subtle and the meal is satifying-which brought a big smile to my mom's face because she loves food!
Ingredients:
7 tsp FRENCH'S® Horseradish Mustard
2 tsp FRENCH'S® Worcestershire Sauce Products
1 lb salmon fillets
1 lemon
1 lb russet potatoes-medium
1/2 cup butter
1/2 cup milk or cream
1 lb spinach-pre-cleaned bag
1 tsp salt
1 tsp pepper
Directions:
Peel and quarter the potatoes. Place in a medium size pot and fill to a half inch above the potatoes. Place on the stovetop on high to bring to a boil. Reduce heat to a medium boil. Set timer for 25 minutes.
While the potatoes are cooking brown ¼ cup of the butter in a large heavy skillet over medium heat. Tilt the pan to swirl the butter every 30 seconds. Do not burn the butter! It will take about 4 minutes to reach a deep brown color. Remove from heat and remove one tbsp. of browned butter and place in a small bowl (the remaining butter is for the spinach-set pan aside). Add to the 1 tbsp. browned butter the 4 tsp. horseradish mustard and stir until well blended. Set aside.
Rinse and pat dry the salmon. In a small baking dish place the salmon fillets. Spoon equal amounts of the mustard and brown butter mixture over the salmon. Spread evenly over the salmon and turn to coat. Slice half the lemon and place slices on top of salmon. Cut the other half of lemon in wedges and reserve to be served when everything is ready.
Preheat the oven to 400 degrees.
When there is 15 minutes left on the timer put the salmon in the preheated oven. Check potatoes for doneness. A knife should insert easily. Continue to check potatoes every five minutes until done. Drain in a colander when done.
In the same pot that the potatoes were in melt the ¼ cup butter in the ½ cup milk or cream over low heat. Add the horseradish mustard and the salt and pepper. Stir to blend. Do not scald the milk.
Using a ricer, press the potatoes in batches directly into the pot with the melted butter and milk mixture*. Once all potatoes have been pressed through the ricer stir to combine evenly with the milk mixture. If potatoes are too dry add a little more milk until desired consistency is achieved. Taste for seasoning and add more salt if desired. Turn off heat, put a lid on the pot, and set aside.
Return the large heavy skillet with the browned butter to the stovetop. Heat on high. When butter is hot add all of the spinach turning constantly until wilted but still bright green. Add the French’s Worcestershire and stir to combine.
When the salmon has been in the oven for 15 minutes check for doneness. It should flake easily with a fork. If not done, continue to bake for another 3-4 minutes. Remove from oven when done.
Divide the mashed potatoes equally on two plates. Top each plate of potatoes with the wilted spinach and then with the salmon fillets. Drizzle any remaining pan juices from the wilted spinach over the salmon. Serve with the remaining lemon wedges. Enjoy!
*If you do not have a ricer simply add the potatoes back into the pot and mash with a potato masher.
This recipe can easily be doubled.
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