I’d go back to Ireland in a New York minute, but it wouldn’t be for the food. We never got anywhere near Darina Allen’s Culinary Course and aside from a wonderful Thanksgiving feast that we prepared ourselves, a dinner at Fallon and Byrne in Dublin and an Irish Breakfast at Merv Griffin’s St. Cleran’s Hotel, we basically had dreadful food. So imagine my surprise at discovering that when Tyler Florence was working on a recipe for Salt and Pepper Salmon, his reference point was “Colcannon”. According to LaRousse, “Colcannon” is “a very popular Irish dish made from mashed potatoes and green cabbage, mixed with butter or milk and strongly flavored with chives, parsley and pepper”. Since there is virtually nothing easier to cook than a salmon filet, it is a perfect dish to serve now while the heat is rising and you want to get in and out of the kitchen fast. I strayed a bit, both from Colcannon and Tyler. But the result was spectacular: Crispy seared salmon liberally seasoned with salt and pepper on a bed of new potatoes, sweet peans and crunchy pearl onions topped with fresh mint, all of which was on the table in about 30 minutes.
Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
monte,
you know me & my salmon. i've decided to make this yummy meal for my family tonight. thanks for the recipe!
xoxo clair
Clair darling, this is just wonderful and please come back and tell us if you liked it.
Bon appetit! Monte