Crispy skin salmon with leek mashed potato & asparagus

20 MIN
Favourite

INGREDIENTS:

Serving amount:
  • 2 salmon fillets
  • 1 asparagus bunch
  • 1 kale bunch
  • 1 leek
  • 2 desiree potatoes

Pantry staples: Cooking oil, salt, milk, butter

Allergens: Fish

Chef's note: Colcannon is a traditional Irish dish made using mashed potatoes with butter, milk and cabbage or kale.

Method:

1. Prepare the ingredients

Wash the vegetables. Peel and roughly chop the potatoes. Remove the stalks from 2 large kale and finely chop the leaves. Remove the dark green part of the leek and thinly slice the remainder, wash again if needed. Remove the woody part of the asparagus by taking one spear and bending until it snaps. Using that spear as your guide, cut the remaining asparagus spears. 

2. Cook the potatoes

Bring a saucepan of salted water to the boil. Add the potatoes and cook for 10 minutes or until tender.

3. Cook the leek

Meanwhile, heat a splash of oil in a frying pan over medium-low heat. Add the leek and cook, stirring, for 5 minutes or until softened. Remove from the pan. Clean out the frying pan. 

4. Mash the potatoes

Drain the potatoes. Return them to the saucepan and mash using a potato masher or fork. Add the chopped kale, half of the leek, 1 tablespoon of butter and enough milk to make a smooth mash. Season to taste.

5. Cook the salmon

In the clean frying pan, add another splash of oil over medium-high heat. Add the salmon skin side down. Put a piece of baking paper on the fish and place a weight on it, such as a lid or a plate. Reduce the heat to medium. Cook the fish for 5 minutes or until the skin releases from the pan. 

6. Flip the salmon

Remove the weight and baking paper. Gently flip the fish and continue cooking on the other side for an additional 2 minutes, or until the fish is cooked. Remove the fish from the pan, season with a pinch of salt. 

7. Cook the asparagus

Add the asparagus to the hot pan and cook for 2 minutes or until tender then add 2 teaspoons of butter to the pan to melt.

8. To serve

Divide the mash, remaining leek, salmon and asparagus between the serving plates. Top with the melted butter.