Salmon Fillet with Colcannon Recipe
A crispy skinned salmon fillet placed on top of colcannon (an Irish mash potato dish) and drizzled with a rich red wine sauce.
Servings: 2 portions
- 1 tbsp olive oil
- 2 160 gr salmon fillets skin on and scored as described above.
- colcannon recipe below
- red wine sauce recipe below
With the salmon fillets at room temperature season the skin with salt and pepper. Drizzle with a little olive oil.
Heat a non-stick pan to medium high and add the olive oil.
When the oil is shimmering add the salmon fillets, laying them away from you. Using a fish slice put pressure on the top of the fillets to ensure that the skin has good contact with the pan.
When the salmon is cooked halfway through (looking at the fillet) from side on, flip the fillets so they’re flesh side down. Cook for 30 seconds and remove the fish from the pan and rest in a warm tray skin-side up.
As the fish rests, warm your serving plates and reheat the colcannon and the red wine sauce. Go gentle with both, you do not want burnt colcannon or red wine sauce. Add the butter to the sauce and mix through.
Place a scoop of colcannon on the plate, place the salmon fillet on top and drizzle the sauce over and around the fillet.
Serving: 1g | Calories: 887kcal | Carbohydrates: 33.1g | Protein: 55.2g | Fat: 52.3g | Saturated Fat: 13.9g | Polyunsaturated Fat: 38.4g | Trans Fat: 0g | Cholesterol: 136mg | Sodium: 1841mg | Fiber: 5.1g | Sugar: 5.7g