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Salmon with colcannon potato and champagne salsa

Kevin Dundon from Good Food Live
For an elegant meal try Kevin Dundon's recipe for roast salmon, served with colcannon and a colourful salsa

Salmon with colcannon potato and champagne salsa

Method

1. Preheat the oven to 190°C/gas 5.

2. Top each piece of salmon with a slice of smoked salmon and place in a greased roasting tray.

3. Drizzle the maple syrup over the salmon fillets, top with butter and season with salt and freshly ground pepper.

4. Roast the salmon for 7 minutes until medium rare.

5. Meanwhile, prepare the colcannon potato. Heat the butter in a large, heavy-based frying pan.

6. Add in the shallot, bacon and cabbage and fry over a medium heat, stirring often, until the shallot and cabbage are softened.

7. Mix in the mashed potato and season to taste with salt and freshly ground pepper, bearing in mind the saltiness of the bacon.

8. To make the sauce, bring the white wine to the boil in a small saucepan and cook briskly until reduced by half. Mix in the butter, the cream and maple syrup.

9. Cook the sauce briskly until reduced again and season with salt and freshly ground pepper.

10. To make the Champagne salsa, mix together the green, red and yellow pepper, red onion, lime juice, coriander, chilli, Champagne and white wine in a bowl. Season with salt and freshly ground pepper.

11. To serve, spoon the colcannon potato into the centre of four serving plates and top each portion with a portion of roast salmon. Drizzle the sauce and the Champagne salsa around each salmon portion. Serve at once.

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Serves: 4

Prep: 30 min
Cook: 15 min

Ingredients
4 slices of salmon fillet, ach 175g
4 slices of Smoked salmon
30ml maple syrup
knob of Butter
Salt, and freshly ground pepper

For the colcannon potato:

knob of Butter
20g Shallots, thinly chopped
100g Bacon, chopped
100g Cabbage, chopped
240g potato, mashed
Salt, nd freshly ground pepper

For the sauce:

50ml White wine
20g chilled Butter
100ml whipping cream
30ml maple syrup
Salt, nd freshly ground pepper

For the champagne salsa:

1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 yellow pepper, hopped
1/2 red onion, hopped
juice of 1/2 lime
25g Coriander, torn
1/2 red chilli, sliced
Salt, nd freshly ground pepper
30ml dry Champagne
30ml White wine