Skillet Seared Salmon with Colcannon Mash & Whiskey Cream Sauce

Ingredients

For the Salmon

• 4 fresh salmon fillets (skin-on)

• 2 tbsp Irish butter

• 1 tbsp olive oil

• 1 tsp sea salt

• 1 tsp cracked black pepper

• ½ lemon, sliced

For the Colcannon Mash (traditional Irish potato dish)

• 4 large russet potatoes, peeled & quartered

• 3 tbsp Irish butter

• ½ cup warm whole milk or cream

• 2 cups shredded savoy cabbage (or kale)

• 3 green onions, thinly sliced

• Salt & pepper to taste

For the Whiskey Cream Sauce

• 2 tbsp Irish butter

• 1 small shallot, finely chopped

• 1 garlic clove, minced

• ¼ cup Irish whiskey

• ½ cup heavy cream

• ½ tsp Dijon mustard

• Salt & pepper to taste

Instructions

1. Prepare the Colcannon Mash

1. In a pot, boil potatoes in salted water until fork-tender (about 15 minutes).

2. In the Nutri-stahl Large Skillet, melt 1 tbsp butter and sauté cabbage and green onions until softened.

3. Drain potatoes, mash with butter and warm milk, then fold in the cabbage mixture. Season with salt and pepper.

2. Cook the Salmon

1. Heat butter and olive oil in the Large Skillet over medium-high heat.

2. Season salmon fillets with salt and pepper.

3. Place skin-side down in the skillet, pressing gently for crispiness. Cook 4–5 minutes, then flip and cook another 2–3 minutes until golden and just cooked through. Remove and keep warm.

3. Make the Whiskey Cream Sauce

1. In the same skillet, melt butter and sauté shallots and garlic until fragrant.

2. Carefully add Irish whiskey and let it flame off (or simmer for 1 minute).

3. Stir in cream, Dijon mustard, salt, and pepper. Simmer until slightly thickened.

4. Assemble & Serve

• Spoon a bed of colcannon mash onto each plate.

• Place a crispy salmon fillet on top.

• Drizzle generously with whiskey cream sauce.

• Garnish with lemon slices and fresh parsley.