4 6-9 Oz. Salmon filets, no skin
1/2 Cup Freshly grated horseradish
12 Small Red bliss potatoes
8 Broccoli spears
2 Medium Sprigs of rosemary
Bring a pot of water to a boil, lightly salt the water. Boil potatoes until tender. Remove. In a separate pot, bring water to a boil and blanch broccoli. Shock in ice water. Reserve. Mince rosemary leaves, not stems. Season salmon with salt and pepper. Top each salmon filet with freshly grated horseradish. In a hot saute pan, saute both sides of salmon, starting with the horseradish side down first. Transfer to a lightly oiled baking sheet and cook in a 350Âº preheated oven until done, approximately 10 minutes. While salmon is resting, place potatoes on a lightly oiled baking sheet, season potatoes with butter, minced rosemary and salt and pepper. Bake for a few minutes to heat up and melt butter. Cook broccoli in boiling water until tender. On a warm plate, arrange 3 potatoes and broccoli in the center. Place the warm salmon on top with horseradish facing up.