Grilled Salmon with Horseradish Glaze

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prep time

20 min

total time

40 min

makes

8 servings, 1/8 recipe (217 g) each

photo by:

kraft

recipe by: kraft

What You Need

2 Tbsp. Miracle Whip Dressing

2 Tbsp. prepared horseradish

2 Tbsp. honey

1 Tbsp. Dijon mustard

1-1/2 lb. (675 g) new red potatoes, cooked

1 skin-on salmon fillet (2 lb./900 g),1 inch thick

2 Tbsp. olive oil

1 Tbsp. chopped Italian parsley

Make It

HEAT greased barbecue to medium heat.

MIX first 4 ingredients until well blended.

THREAD potatoes onto skewers. Brush potatoes and fish with oil. Grill, with fish flesh-side down, 10 min., turning after 5 min. Brush flesh side of fish with Miracle Whip mixture; grill 10 min. or until fish flakes easily with fork.

REMOVE potatoes from skewers; place on platter with fish. Sprinkle with parsley.

kraft kitchens tips

How to Cook Potatoes

Bring potatoes to boil in large saucepan; simmer on medium-low heat 15 min. or just until potatoes are tender.

Food Facts

Keep the salmon from sticking to the barbecue by oiling the grill grate well before adding the salmon. Brushing the salmon with additional oil will also help prevent the salmon from sticking to the barbecue.

Make Ahead

Potatoes can be cooked ahead of time. Cook, then cool and refrigerate up to 24 hours. When ready to serve, thread onto skewers and cook as directed.