Updated 11/08/2012 05:00 AM
Recipe: Colcannon with Steamed Atlantic Salmon
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2 large or 4 small boneless skinless salmon fillets
salt and pepper for seasoning salmon
3-4 medium large potatoes, peeled and dice
milk or heavy cream as needed for mashed potatoes
4 Tbs butter
salt and pepper
1 cup 3/4-inch diced onion
1 - 1 1/2 cups peeled and 1/2-inch sliced carrot
2 cups chopped cabbage
Peel 3-4 large potatoes, cut them into 1/2-inch chunks and get those going in a pot of water on the stovetop. And eventually, once they're done, you'll want mash them just like you would regular mashed potatoes with milk or heavy cream and butter and salt and pepper to taste.
Once the boiling potatoes are about 1/2 - 3/4 the way done, use another large saute pan with 4 Tbs of butter to saute 1 cup diced onion and 1 cup peeled and 1/2-inch sliced carrot, and 2 cups of chopped cabbage and cook those along to soften a bit.
Let that cook along for 5-6 minutes on medium high heat and then add a ladle or two of the potato cooking water to that. And you can cut the salmon fillets in half crosswise if you like and season them with salt and pepper. Add those to the pan, turn the heat down a little bit and put a lid on top.
Keep your eye on that. The idea is to steam the salmon without the pan drying out. And, once the salmon is cooked to your liking, carefully take it out of the pan and put it on a clean plate.
Then add the cabbage, onions and carrots to the mashed potatoes and fold that together and serve it up with the cooked salmon right on top.
Pour off any liquid in the cabbage, onion and carrots before adding to the mashed potatoes.