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Salmon with burnt butter colcannon recipe
Salmon with burnt butter colcannon recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate mashed potatoes with rich burnt butter colcannon, a must-have side dish for any meal.
Ingredients:
  • 1kg white potatoes, peeled, cut into 5cm pieces
  • 160ml milk
  • 75g unsalted butter
  • 2 garlic cloves, crushed
  • 4.60 gm extra virgin olive oil
  • 2 spring onions, finely chopped
  • 120g pkt Baby Rocket, coarsely chopped
  • 10.60 gm lemon juice
  • 4 Salmon Skin-On Portions
Instructions:
  • Boil potatoes until tender, then drain. Return to pan over low heat and cook briefly. Remove from heat and mash coarsely using a fork or masher. Stir in milk and continue mashing until smooth. Season to taste and keep warm under cover.
  • Melt butter in a large frying pan over gentle heat until it foams. Sauté for 1 minute. Add garlic and cook for an additional 1-2 minutes until butter turns nutty brown and garlic is lightly golden. Transfer to a bowl.
  • Heat oil in a hot frying pan. Sauté spring onion for 1 minute until softened. Add rocket and stir for 1-2 minutes until wilted. Season, then mix in lemon juice.
  • Preheat a large frying pan over medium-high heat and lightly coat with olive oil spray. Season the salmon fillets and sear for 3 minutes on each side until cooked to your desired doneness. Remove from the pan and let them rest on a plate for 5 minutes before serving.
  • Combine the rocket mixture with the potatoes in the pan and mix well. Transfer to a large serving plate, then drizzle with the aromatic burnt garlic butter. Serve promptly alongside the salmon.

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