Yesterday was St. Patrick’s Day and I wanted to do something to honor my 2% Irish & Scottish DNA. I know, I know.. this was a shock to me as well. I mean… I like root vegetables, I’m very interested in Paganism and their rituals, I love music and Pubs, corned beef, and my name is ERIN! How much more Celtic can a gal get? (The answer is…. roughly 98% more).
Well shocker, a few days before my two percent’s greatest holiday known to mankind, the hubs confesses to me that he’s never really liked corned beef, (insert squinty mad eyes…the ones that look like daggers). Albeit my heart falling out of my chest and my utter confusion as to why I even fell in love with this man, I decided to make Salmon and Colcannon. 1) because I do actually love him and I very much appreciate his honesty 2) I wanted to make this man happy and 3) we had a big beautiful Wild Caught Sockeye Salmon filet begging to be experimented on.
The taste of the sauce is nothing short of gourmet.
- 2 TBLS unsalted butter
- 2 LB Salmon Filet (skin on)
- 1/4 cup diced garlic
- 1 clove black garlic diced
- 1/2 cup Jameson Irish Whiskey
- 1 cup Ripple Half & Half
- 1 loaf plain Focaccia Bread
- Salt & Pepper to taste
- 3 lbs. Yukon Gold Potatoes – peeled and cubed
- 2-4 TBLS unsated butter
- 4 cups roughly chopped kale
- 1/2 cup chopped green onions
- 1/2-3/4 cup Almond Milk ( my favorite is Califia unsweetened)
- Salt & Pepper to taste
- Put potatoes in a large pot to boil, a teaspoon of salt and enough cold water to cover them. Once the water comes to a boil, reduce heat to simmer. Cook for 20 minutes or until fork tender.
- Drain potatoes and set them aside in a bowl or you can leave them in the colander —> reserve a quarter cup of the potato water
- In the same pot, melt the butter, add the kale, and sprinkle with salt and pepper. This should take about 4-5 minutes to wilt. Add green onions for 1 more minute.
- Add potatoes and milk to the kale mixture and start mashing. Add salt and pepper to taste.
- In a large nonstick pan, heat butter on medium high.
- When butter is melted and foamy, add salmon face down to pan. Add garlic.
- Cook salmon for 3 minutes, until slightly browned and crispy and when garlic is fragrant.
- Carefully flip salmon to skin-side down.
- Pour in whiskey and reserved potato water and FLAMBE! Carefully light with a long match or barbeque lighter. The flames will reach about 3 feet high so I do not recommend if you have a small area to work with.
- When whiskey flame has died off turn heat off, push salmon and garlic to one side of the pan and add half & half. Whisk vigorously to incorporate with whiskey.
- Turn heat back to medium high and continue cooking salmon for 3-5 minutes or until opaque, ladling sauce over salmon throughout cooking.
- Plate the colcannon and salmon
- Remove sauce from heat and let set for about a minute – it will thicken slightly when not over heat.
- Pour sauce over salmon and colcannon and serve immediately with warmed Focaccia bread. (I put slices in a 350 degree oven for 3 minutes.)