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18 March 2016

Salmon Colcannon St. Patricks Day Feast

Posted in Recipes, International, Seasonal, Dinner

Salmon Colcannon

This simple dinner made on St Patrick's Day was inspired by traditional sheppard's pie. This feast for one, is made with whole grain mustard glazed salmon, colcannon and peas with carrots. It may look complicated but it went together pretty fast.


  • 4 oz wild caught alaskan salmon
  • 2 tbs whole grain mustard
  • 1 small potato
  • 1/2 - 1 cup green cabbage
  • 1 medium carrot cut on a bias
  • 1/2 cup peas
  • 1 clove garlic
  • 1/4 onion diced
  • 1 pat butter
  • 4 tbs milk
  • thyme
  • corriander
  • 1 chicken broth cube
  • salt/pepper
  • olive oil


  1. Start by preheating your oven to 350.
  2. Check your salmon for bones and skin it. Place it on a piece of aluminum foil and top with the mustard.
  3. Prep your vegetables; dice onion, cut carrots on a bias, skin and mince your garlic, shread cabbage.
  4. When oven in preheated the salmon can go in and set the timer for 15 minutes.
  5. Heat pan, add a tsp of olive oil. Add onion and sauté. Season with salt and pepper.
  6. Toss the potato in the microwave and nuke for 2 minutes. (large potatoes nuke up to 5 minutes)
  7. When the onions are translucent, add the cabbage and cook until it is wilted, season with corriander, thyme and garlic.
  8. Add chicken cube and continue to cook until it is melted.
  9. Remove cabbage from pan into a bowl.
  10. Add the peas and carrots with some olive oil if your need it. Cook until heated through and remove from heat.
  11. Whwn the potato is done peel it carefully, add butter and milk and mash.
  12. Add cabbage to mashed potatoes and combine.
  13. Time to plate: I put the peas and carrots down first. Then I placed the colcannon in a heaping pile in the middle then carefully placed the salmon on top.

I served it with a glass of cold Guiness... It's is St. Patrick's Day. Cheers!

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