Wild Salmon + Potatoes Colcannon

Serve 5
Cook 25 minutes

INGREDIENTS

For the salmon:

-350g of Refine Seafood wild salmon fillet
-1 teaspoon olive oil
-1-2 tablespoon fresh parsley, chopped
-sprinkle of freshly ground black pepper

For the potatoes:

-1 russet potato
-2 tablespoons grass-fed butter, melted
-handful of fresh kale, chopped
-2 tablespoons sour cream
-2 tablespoons whole milk

DIRECTIONS

  1. Preheat the oven to 350.
  2. Rub the salmon with the olive oil, and sprinkle the parsley and black pepper on top.
  3. Bake for 12-15 minutes, until well-done, but not dried out.
  4. Meanwhile, boil the potato in plenty of boiling water until soft.
  5. Drain the potatoes.
  6. Wipe out the pan used for the potatoes, and add 1 tablespoon of the butter to the pan over medium heat.
  7. Saute the kale until wilted, about 4 minutes.
  8. Mash the potatoes, and stir in the remaining butter, sour cream, milk and kale.
  9. Flake the salmon into pieces for baby (or puree with water for younger babies), and serve with potato-kale puree

Noted:
It yielded 5 servings of Colcannon for baby. I popped the leftovers into baby food trays and froze them. Side note: I freeze leftover salmon in chunks for her. One important thing, though: do not defrost/ reheat salmon in the microwave. I heat the potatoes on the stove in a small pan and add the salmon to that to reheat.

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