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Pan-seared Salmon and Kale Colcannon
Pan-seared Salmon and Kale Colcannon

Pan-seared Salmon and Kale Colcannon

with caramelised onion gravy

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A recipe conveniently customised just to your liking.

Tags:
Family Friendly
•Calorie Smart
•Protein Rich
Allergens:
Fish
•Sulphites
•Barley
•Wheat

The quantities provided above are averages only.

Total25 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

200 grams

Salmon

(Contains: Fish)

600 grams

Potatoes

1 unit(s)

Onion

1 sachet(s)

Balsamic Vinegar

(Contains: Sulphites)

1 sachet(s)

Chicken Stock

(Contains: Barley, Wheat)

1 sachet(s)

Honey

1 tin(s)

Tomato Paste

80 grams

Kale

Not included in your delivery

½ tsp

Sugar

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

to taste

Milk (Optional)

Nutrition Values

Energy (kJ)2453 kJ
Energy (kcal)586 kcal
Fat17.4 g
of which saturates4.6 g
Carbohydrate79.9 g
of which sugars16 g
Dietary Fiber10.4 g
Protein30.2 g
Cholesterol80 mg
Salt0.4 g
Potassium1125.4 mg
Calcium34.3 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Potato Masher
•Colander
•Pot with Lid

Cooking steps

Make the Colcannon
1
  • Boil a large pot of salted water.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Finely chop the kale. Discard the stems.
  • Cook the potatoes in the boiling water for 8-10 mins, then add the kale. Cook until potatoes are fork tender, 8-10 mins more.
  • Drain in a colander. Return to the pot, off the heat. Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
Fry the Salmon
2
  • Meanwhile, place a large pan over high heat with a drizzle of oil.
  • Pat the salmon dry with kitchen paper. Season with salt and pepper.
  • Once hot, add the salmon, skin-side down. Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
  • Meanwhile, halve, peel and thinly slice the onion.
  • Once cooked, remove the salmon from the pan and cover to keep warm.
Simmer the Gravy
3
  • Return the pan to medium-high heat with a drizzle of oil.
  • Fry the onion until softened, stirring occasionally, 4-5 mins. 
  • Lower heat to medium and add the balsamic vinegar. Cook until almost evaporated, 1-2 mins.
  • Add stock, honey, tomato paste, ½ tsp sugar (per 2P) and 100ml water (per 2P). Bring to the boil.
  • Simmer until gravy is thickened slightly, 2-3 mins. Season to taste with salt and pepper.

TIP: Add another splash of water if needed.

Plate and Serve
4
  • Share the kale colcannon between plates.
  • Serve the salmon alongside.
  • Finish with a generous drizzle of rich onion gravy.
Meal right image

Explore Similar Recipes

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