Colcannon with Salmon


Another one in honor of St Patrick's Day, colcannon is an Irish classic. This recipe is a smashed potato version and the meal includes pan-roasted, honey mustard glazed salmon. It's more of a general guideline than a recipe.

1.5 lbs potatoes
equal volume of cabbage sliced into thin bite size pieces
2-3 TB butter or to taste
handful chopped green onions
salmon filets
dijon mustard
honey

Get started by cooking the potatoes in boiling water.

Use a large, lidded pan on high heat with about 1/2-inch of water to cook the cabbage.
Keep your eye on the cabbage, as it will probably take about 5-6 minutes to soften up, then drain it and keep it warm.

When the potatoes are done, drain them, add a few tbs of butter and a handful of chopped green onions and smash those with a potato masher.

Add the cooked cabbage, fold it in and season it to taste with salt and pepper.

Keep the potatoes warm after they are smashed and use the same pan used to cook the cabbage in to sear the salmon fillets. While the salmon is cooking, take a minute to combine equal parts honey and Dijon mustard. When the fish is cooked to your liking, serve it over the top of some of the smashed potatoes and drizzle some of the honey mustard on top of everything.

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