For an easy supper for family or friends, try succulent fillets of wild Alaska salmon served on top of colcannon – a tasty mixture of mashed potatoes with spring onions and Savoy cabbage.
Serves 4

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Preparation time: 15 minutes
Cooking time: 25 minutes

50g (2oz) butter
Finely grated zest and juice of 1 lemon
1 tsp Dijon mustard
1 tbsp fresh chives, chopped
1kg (2lb 4oz) potatoes, peeled and cut into chunks
4 x 125-150g (5-6oz) wild Alaska salmon fillets
150g (6oz) Savoy cabbage, finely shredded
6 spring onions, finely sliced
Salt and freshly ground black pepper
Snipped fresh chives, to garnish

” Make the lemon and chive butter by mixing together the butter, lemon zest, mustard and chives. Refrigerate until ready to serve

” Cook the potatoes in lightly salted boiling water for 20 minutes, until tender

” After the potatoes have been cooking for 10 minutes, preheat the grill. Arrange the salmon on the grill rack and sprinkle with lemon juice. Cook for 6-8 minutes, turning once, until done – the flesh will be opaque and should flake easily

” Whilst the fish is cooking, boil the cabbage and spring onions in a small amount of water for 4-5 minutes, then drain thoroughly. Mash the potatoes and mix in the cabbage and spring onions. Season, then share between 4 warmed plates

” Arrange the salmon fillets on top of the mash, then share the lemon and chive butter between them. Finish off with a few more snipped fresh chives, then serve

Cook’s tip: Try using parsley or thyme in the flavoured butter instead of chives.