Cajun Salmon and Colcannon
with peas and garlic butter sauce
Salmon coated in a blend of Cajun spices accompanies creamy kale colcannon and vibrant green peas in a simple yet delicious dish that makes for the perfect weeknight meal.
Apple Cider Vinegar
Cajun Spice Mix
Not included in your delivery
- Boil a large pot of salted water.
- Chop the potatoes into 2cm chunks.
- Strip the leafy part of the kale from the stem. Tear into small pieces. Discard the stem.
- Add the potatoes to the boiling water. Cook until fork tender, 12-18 mins. Add the kale in the final 2-3 mins of cooking time.
- Drain in a colander and return to the pot. Mash together with a knob of butter and a splash of milk or water. Season with salt and pepper. Cover to keep warm.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the shallot into small pieces.
- Place a pan over medium heat with a drizzle of oil.
- Once hot, fry the shallot until softened, 4-5 mins.
- Add the garlic and cook until fragrant, 30 secs.
- Pour in half the apple cider vinegar (double for 4p) and allow to evaporate.
- Add 1 tsp flour (double for 4p) to the pan and mix well to incorporate.
- Stir in 100ml water (double for 4p) along with the stock powder.
- Bring to the boil. Lower the heat and mix in 1 tbsp butter (double for 4p).
- Simmer until the butter has melted and the sauce has thickened slightly, 1-2 mins.
- Remove from the pan and cover to keep warm.
- Return the pan to high heat with a drizzle of oil.
- Toss the salmon with Cajun spice, salt, pepper and a drizzle of oil.
- Once hot, add the salmon to the pan, 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.
- When 2 mins of cooking time remain, add the peas to the pan and allow to warm through.
- Divide the colcannon between plates.
- Serve the Cajun salmon and peas alongside.
- Drizzle the garlic butter sauce over the salmon.