Crispy Salmon with Colcannon

• Salmon(800 g)
• Potato(900 g)
• Leek(1)
• Kale(150 g)
• Butter(70 g)
• Milk(120 ml)
• Olive oil(1 tbsp)
• Dijon Mustard(1 tbsp)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Salt(2 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Peel and chop {Potato} into large chunks. Trim and finely slice {Leek}, strip and shred {Kale}, chop {Fresh parsley}, and cut {Lemon} into halves.

   ~12 min

2. 2

   Put {Potato} in a saucepan, cover with water, add {Salt}, and bring to a boil. Cook for 15 minutes until very tender.

   ~15 min

3. 3

   While the potatoes cook, heat half the {Butter} in a large frying pan over medium heat. Add {Leek} and cook for 4 minutes until soft, then add {Kale} and cook for 3 minutes until wilted. Transfer to a plate.

   ~7 min

4. 4

   Pat the {Salmon} dry and season with the remaining {Salt} and {Black pepper}. Heat {Olive oil} in the same pan over medium-high heat, add the salmon skin-side down, and cook for 5 minutes. Flip and cook for 3 minutes more until golden and just cooked through.

   ~8 min

5. 5

   Drain the potatoes well, then mash with {Milk} and the remaining {Butter}. Fold in the cooked {Leek} and {Kale}. Squeeze in half the {Lemon} and season to taste with black pepper.

   ~4 min

6. 6

   Lower the pan heat and add {Dijon Mustard} with a squeeze from the remaining {Lemon}. Swirl for 1 minute to make a glossy mustard-lemon butter, then serve the {Salmon} over the colcannon and scatter over {Fresh parsley}.

   ~2 min