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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:

Energy: 2256kj (532Kcal)
Protein: 31g
Carbohydrate: 39g
Fat: 29g
Contains: fish, sulphites, milk

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

PREHEAT OVEN TO 210℃ (FAN BAKE).
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 place the pot over a medium-high heat. Bring up to a boil, 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 BROCCOLINI:

Trim the woody ends off the broccolini and cut into bit sized pieces. Spray a non-stick pan with oil and place over a medium-high heat. Once hot add the beans, season with salt and cook for 3-4 mins turning occasionally to create a char. Remove from the pan, 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 min 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 charred broccolini on the side. Sprinkle over the parsley.