Crispy skin salmon

Name: Crispy skin salmon
Cook time: 25 min
Yield: 2

with sherry vinegar glaze and dill colcannon

Ready in around 25 mins

RECIPE FACT:

An Irish classic, colcannon is believed to have made its culinary debut in the mid-18th century.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE DILL COLCANNON:

Place a pot over a medium heat with a knob of butter. Once hot add the sliced green cabbage and cook for 2-3 mins. Add the steamed potatoes and pour in the creamy dill sauce, season with salt and bring up to the boil over a medium-high heat. Once boiling, cover with a lid and reduce heat to low. Cook for 4-5 mins checking regularly to ensure the sauce isn’t burning. Mash with a potato masher and mix well to combine, cover with a lid to keep warm and set aside.
2. TO PREPARE AND COOK THE PEAS:

Bring a small pot of salted water to the boil. Once boiling cook the peas for 1 min then drain well into a colander. Drizzle with olive oil and cover to keep warm. Remove the Italian parsley leaves from their stalks and roughly chop.
3. TO COOK THE SHERRY VINEGAR GLAZED SALMON:

Respray the pan with oil and place back over a medium-high heat. Once hot, add the salmon fillets skin side down to the pan and cook for 3-4 mins until the skin is crispy. Flip the salmon fillets and cook for 1 min. Pour in the sherry vinegar glaze and cook for a further 30 secs, remove from the heat and serve immediately.
TO SERVE:

Spoon the dill colcannon onto plates and top with a salmon fillet pouring over any pan juices. Serve olive oil peas on the side. Sprinkle over the parsley.