Guinness Glazed Salmon with Mashed Parsnips

I had the opportunity to spend some time in Dublin a few years back. I was quite surprised to learn that Ireland was going through a culinary renaissance; new dishes celebrating the amazing farms in Ireland were as popular as ever. Out was the potato and lamb, and in was farm-to-table produce and seafood. This dish is a perfect representation of something you would find in Dublin; fresh, classic, and yet distinctively Irish.

Print Recipe

Guinness Glazed Salmon with Mashed Parsnips

Prep Time

20 minutes

Cook Time

30 minutes

Servings

servings

Ingredients

• 1 pound salmon
• 1 pound parsnips
• 1 pound cauliflower Frozen and riced a nice shortcut
• 3 cloves garlic, minced
• 3 tablespoons butter
• 1/3 cup Parmesan cheese
• 6 ounces Guinness
• 3 tablespoons brown mustard
• 3 tablespoons honey
• 3 tablespoons fresh dill
• 1 lemon

Prep Time 20 minutes Cook Time 30 minutes Servings servings Ingredients 1 pound salmon 1 pound parsnips 1 pound cauliflower Frozen and riced a nice shortcut 3 cloves garlic, minced 3 tablespoons butter 1/3 cup Parmesan cheese 6 ounces Guinness 3 tablespoons brown mustard 3 tablespoons honey 3 tablespoons fresh dill 1 lemon

Instructions

1. Set large pot filled with heavily salted water over high heat. Clean and dice parsnips*. Once boiling, add in parsnips and boil for 20 minutes or until tender. Drain and set back into same pot to dry slightly.
2. Preheat oven to 425 deg F. As oven heats, pour beer into small saucepan and heat on high to reduce slightly, 5 minutes. Once reduced, combine with honey, mustard, juice of the lemon, dill, and salt and pepper, set half aside for sauce for finished dish. Glaze onto salmon and bake on sheetpan for 10-12 minutes.
3. As salmon bakes and parsnips boil, dice and roast cauliflower on sheetpan in oven for 8 minutes. Once cooked, add on minced garlic and cook for another 2 minutes to soften.
4. Combine cauliflower, garlic, drained parsnips, butter, and cheese into large bowl. Whip using hand mixer for 2-3 minutes or until smooth. Serve with roasted salmon and reserved Guinness sauce.

Recipe Notes

*I didn't bother peeling the parsnips because they were quite small. If they are large or woody, peel like they are a carrot.