Healthy St Patrick's Day Dinner
Pan Roasted Salmon with Green Herb Sauce
2 6oz Salmon Filets, preferably Center Cut, skinless
Heat non-stick pan on medium-high heat. Sprinkle salmon with salt. Place down into the pan.
Cook about 3 minutes then flip over and cook another 2-3 minutes, depending on desired doneness.
This will give you a salmon with a moist, pink center.
Green Herb Sauce
1/2 cup full fat Greek Yogurt (if not being healthy use Crème Fraiche or Sour Cream)
1/2 bunch fresh dill, coarsely chopped
1/2 lemon, juiced
1 tablespoon roughly chopped capers
4 cornichons, finely chopped
Mix all ingredients together in a bowl until combined. Refrigerate for about an hour or overnight.
Spoon over salmon.
Colcannon (Irish Potato Salad)
2 pounds Yukon Gold potatoes
1/2 cup butter
1/4 cup whole milk or heavy cream
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 large shallots, thinly sliced
1 bunch kale, stemmed and coarsely chopped
1 head napa cabbage, cored, coarsely chopped
1/4 teaspoon freshly grated nutmeg
1/4 teaspoons salt
5 chopped green onion bottoms – save chopped green tops for garnish
1/2 cup Apple Cider Vinegar
Cut and steam the potatoes until tender. Mash together with 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper.
Melt the remaining butter in a large pot over medium heat. Add shallots and green onion bottoms. Sauté until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes.
Sprinkle with nutmeg, salt and the remaining pepper. Stir in the apple cider vinegar and cook about 2 minutes more.
Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion tops to serve.
Cook’s Note: we like this dish served at room temperature for maximum flavor.
WINE PAIRING: ROMBAUER CHARDONNAY