Salmon with leek mashed potato & asparagus






Desiree potato 


Curly kale



Allergens: Dairy, fish

Pantry staples: Cooking oil, salt, milk

Specialised Equipment: Potato masher



1. Prepare the ingredients: Wash the vegetables. Peel and roughly chop the potatoes. Finely chop 1 large kale leaf per person. 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 colcannon: Bring a saucepan of salted water to the boil. Add the potatoes and cook for 5 minutes or until the potatoes are tender. Add the whole kale leaves for the last minute then remove. Drain the potatoes through a sieve or colander. Return the potatoes to the pot and mash the potatoes. Finely chop the kale leaves and stir them through the potatoes with half of the butter and enough milk to make a smooth mash. Season to taste.

3. Cook the leek, salmon and asparagus: Heat a splash of oil in a frying pan over medium heat. Add the leek and cook, stirring for 5 minutes or until the leek softens. Remove from the pan and stir half of the leek through the colcannon. Reserve the remainder.

Clean out the 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 on the skin side or until the skin releases from the pan. 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.

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

4. To serve: Divide the colcannon, salmon and asparagus between the serving plates. Top the salmon with the remaining leek and melted butter.

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