The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Grilled salmon with cauli & horseradish mash
Get out the good china – it’s salmon night! Succulent fillets are grilled to perfection, then treated to a silky chive and shallot sauce, spiked with garlic and miso. Our simple potato and cauli mash (with a generous dollop of horseradish) seal the deal.
SWK: Source of fibre
SWK: High protein
Plants 4
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Serving size
Ingredients
- 3 tbsp horseradish paste (Horseradish Flakes, Water, Spirit Vinegar, Sea Salt, Citric Acid)
- 4 skinless salmon fillets (Fish)
- 2 shallot
- 4 garlic clove
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 handful of fresh chives
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 600g potatoes
- 1 cauliflower
- 320g mangetout
Nutritional Information
Calories: 528
Protein: 40g
Carbs: 46g
Fat: 20g
Ingredients
- 1 shallot
- 2 garlic clove
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 handful of fresh chives
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 tbsp horseradish paste (Horseradish Flakes, Water, Spirit Vinegar, Sea Salt, Citric Acid)
- 2 skinless salmon fillets (Fish)
- 1 large potatoes
- 1 cauliflower
- 160g mangetout
Nutritional Information
Calories: 503
Protein: 40g
Carbs: 40g
Fat: 21g
Grilled salmon with cauli & horseradish mash
Get out the good china – it’s salmon night! Succulent fillets are grilled to perfection, then treated to a silky chive and shallot sauce, spiked with garlic and miso. Our simple potato and cauli mash (with a generous dollop of horseradish) seal the deal.
Cook time:
30 mins
Cuisine:
British
Food group:
Fish
Allergens: Soya, Milk, Fish
Cooking Instructions
Before you start
- 2x saucepans
- 1x small non-stick frying pan
Sort the mash
- Heat your grill to high.
- Peel the potatoes and cut them into 2cm cubes. Remove the leaves from the cauliflower and cut into florets.
- Cook the potatoes and cauliflower in boiling water for 15-18 mins. Drain, return to the pan and mash, then lightly season.
Get grilling!
- Meanwhile, put the salmon on a baking tray lined with foil, spritz with cooking spray and grill for 10-12 mins until cooked through and flaking.
Simmer your sauce
- At the same time, peel and finely dice the shallots, and peel and finely chop the garlic.
- Spritz a small non-stick frying pan with cooking spray and put it over a medium heat. Fry the shallots and garlic for 4-5 mins.
- Stir in the miso, then add 100ml water (150ml for 4 portions). Simmer for 3-4 mins, until reduced by half, then remove from the heat.
Trim & poach
- Trim the green beans (if using). Cook the mangetout (or green beans) in boiling water for 3-4 mins, then drain.
Plate up
- Finely chop the chives.
- Stir the yogurt and half the chives into the frying pan. Stir the horseradish into the cauliflower mash.
- Serve the salmon, mash and mangetout (or green beans) with the sauce and scatter over the remaining chives.