IN THE KIT
12 ozwild salmon
4 ozsour cream
2 ozfresh dill
2 ozgarlic butter
1 ozsmokey paprika house blend
Salt & pepper
Kitchen Items Needed
Medium baking dish (or large for 4 portions)
Rimmed baking sheet
Microwave or small pot
2 small bowls
1/3 cup of water (or ¾ cup for 4 portions)
Preheat oven to 450°F with racks in the upper third & centre;
Grease a medium baking dish with olive oil or butter;
Separate dill fronds from stems; finely chop dill;
Toss broccoli with salt, pepper, & a drizzle of oil on a rimmed baking sheet;
Slice potatoes in ¼ inch thin rounds (no need to peel);
Peel & thinly slice onion;
Zest lemon. Squeeze juice into small bowl.
Put sliced potatoes in large bowl. In a small microwave-safe bowl, microwave garlic butter until melted (or melt in a pot over medium heat). Add to bowl with potatoes, season with salt, pepper. Shingle potatoes in even layers in prepared baking dish. Pour ⅓ cup water over potatoes. Transfer to oven on upper third rack & cook until potatoes are tender, 20–25 minutes.
Meanwhile, pat salmon dry with paper towel & brush with oil. Sprinkle with paprika blend & season with salt & pepper all over. In a small bowl, combine most of the chopped dill (reserving some), sour cream, 2 teaspoons water, half of the horseradish, pinch of salt, pepper, lemon zest, & lemon juice. Taste & add more horseradish if you desire. Brush each salmon filet with some of the sauce.
Switch oven to broiler. Add broccoli on centre oven rack. Broil until potatoes start to brown, about 5 minutes.
Sprinkle onions over potatoes. Add salmon over the potatoes, skin side down. Broil until broccoli is browned in spots & salmon is cooked through, 5–7 minutes.
Serve salmon & potatoes with broccoli alongside. Drizzle salmon & potatoes with remaining horseradish sauce & sprinkle with remaining dill. Enjoy!