Salmon served with buttery colcannon
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Ingredients
- 800 g potatoes peeled and cubed
- 4 150g salmon fillet skin on
- 100 g butter
- 200 g savoy cabbage finely shredded
- 6 spring onions finely sliced
Chive and lemon butter
- 50g butter softened
- 1 lemon zested and juice reserved for salmon
- 1 tsp dijon mustard
- 1 tbsp chives plus extra for garnish finely chopped
Instructions
- Start by making the chive and lemon butter. Using a fork gently mix butter, lemon zest, chives and dijon. Wrap and put in the fridge until needed.
- When you're ready to cook preheat the grill to medium high and warm 4 plates
- Cook the potatoes in lightly salted water for 20 minutes or until tender. While the potatoes are cooking, melt 50g butter in a pan on a medium heat, add the cabbage and spring onions and allow to saute for about 5 minutes.
- After the potatoes have been cooking for 10 minutes arrange the salmon fillets on a lightly oiled baking sheet and sprinkle with lemon juice, season with salt and pepper. Cook for 6-8 minutes until the flesh flakes easily. Remove and keep warm.
- Drain the potatoes and mash with the other 50g butter then add the cabbage and spring onions. Season with salt and pepper.
- Arrange the colcannon on the plates, top with salmon fillets then a knob of chive and butter. Finally, finish with an extra sprinkle of chives
Nutrition
Calories: 418kcalCarbohydrates: 44gProtein: 37gFat: 11gSaturated Fat: 2gCholesterol: 87mgSodium: 149mgPotassium: 1831mgFiber: 7gSugar: 6gVitamin A: 812IUVitamin C: 73mgCalcium: 123mgIron: 3mg
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