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Seared Salmon with Cauliflower Colcannon

  • 1 tsp olive oil
  • 4 small skinless salmon filets (1 lb/ 450 g)
  • 1 tbsp chopped fresh dill
  • 1/4 tsp each salt and pepper
  • 4 lemon wedges
  • Cauliflower Colcannon
  • 1 lb/450 g yellow fleshed potatoes, peeled and cut into chunks (about 2 large)
  • 4 cups cauliflower florets
  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1 leek, halved lengthwise and sliced
  • 4 cups thinly sliced stemmed kale (about half bunch)
  • 2 tbsp each low fat sour cream and 2% plain Greek yogurt
  • 1/2 tsp each salt and pepper

Califlower Colcannon: In large pot of boiling water, cook potatoes until slightly tender, about 5 minutes. Add cauliflower; cook until tender, about 10 minutes. Drain.
Meanwhile, in large non-stick skillet, heat 1 tsp oil over medium heat; cook garlic until fragrant, about 1 minute. Add leeks; cook, stirring, until softened, about 3 minutes. Remove from pan. Add remaining oil, kale and 3 tbsp water; cook until softened about 5 minutes. Add to leeks.
In food processor, pulse together potatoes, cauliflower, sour cream, yogurt, salt and pepper just until smooth. Transfer to bowl; stir in kale mixture and keep warm.
Sprinkle salmon on both sides with dill, salt and pepper. In non-stick skillet, heat oil over medium-high heat; cook salmon, turning once, until fish flakes easily with fork, about 6 minutes. Serve on top of colcannon.

Tuesday, January 15, 2013


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