This updated take on colcannon gets a nutrient boost from kale and substitutes less-starchy cauliflower for some of the traditional white potato. We’ve used a food processor to create a superfine pur?e, but you can use a food mill for an even smoother texture. This dish has a fair amount of fat, but most of it comes from the salmon and olive oil, which both contain heart-smart unsaturated fats. The salmon also provides heartprotective omega-3 fats.
- 1 tbsp (15 mL) chopped fresh dill
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 4 small, skinless salmon fillets, (1 lb/450 g total)
- 1 tsp (5 mL) olive oil
- 4 lemon wedges
- 1 lb (454 g) yellow-fleshed potatoes, (about 2 large), peeled and cut in chunks
- 4 cups (1 L) cauliflower florets
- 2 tsp (10 mL) olive oil
- 2 cloves garlic, minced
- 1 leek, (white and light green parts only), halved lengthwise and sliced
- 4 cups (1 L) thinly sliced stemmed kale, (about half bunch)
- 2 tbsp (30 mL) light sour cream
- 2 tbsp (30 mL) 2% plain Greek yogurt
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
Cauliflower Colcannon: In large saucepan of boiling water, cook potatoes for 5 minutes. Add cauliflower; cook until potatoes and cauliflower are tender, about 10 minutes. Drain.
Meanwhile, in large nonstick skillet, heat 1 tsp of the oil over medium heat; cook garlic until fragrant, about 1 minute. Add leek; cook, stirring, until softened, about 3 minutes. Transfer to plate.
Add remaining oil, kale and 3 tbsp water to pan; cook, stirring occasionally, until softened, about 5 minutes. Add to leek mixture.
In food processor, pulse together potatoes, cauliflower, sour cream, yogurt, salt and pepper just until smooth. Transfer to bowl; stir in kale mixture. Cover and keep warm.
Sprinkle dill, salt and pepper over both sides of salmon. In nonstick skillet, heat oil over medium-high heat; cook salmon, turning once, until fish flakes easily when tested, about 6 minutes. Serve over colcannon with lemon wedges.
Additional information :
Change It Up
Seared Pork Chops With Cauliflower Colcannon
Substitute chopped fresh thyme for dill, and 12 oz (340 g) trimmed boneless fast-fry pork loin centre chops for salmon. Cook pork, turning once, until no longer pink inside, about 4 minutes.