St. Patrick's Day Food Trinity #3: Salmon in Dill Sauce, Colcannon, and Misty Champagne

Categories: Recipes

Salmon with Cream Sauce.JPG
Photo by Joanna O'Leary.
Salmon filet with dill sauce.
As a warm-up to St. Patrick's Day, I've been going back to my Irish roots and preparing three mini-meals consisting of three Irish items of food and drink. A trinity of trinities, you might say. Some dishes are more or less authentic than others; all promote mirth and are therefore in the spirit of the holiday. Read my other two entries here and here.

#3: Salmon in Dill Sauce, Colcannon, and a Misty Champagne.

The Irish are known the world over for their champagne; they are also known for their hyperbole. Regardless, this light and botanical cocktail provides a nice contrast to your starchier entrees.

Misty Champagne

  • 4 ounces of champagne
  • 1/2 ounce of Irish Mist liqueur

Pour into chilled flute and serve.

Salmon is a staple of Irish cuisine, thanks to the robust populations inhabit the isle's many rivers. The fish is prepared in various ways (smoked is especially popular), but for a warmer, heartier meal I suggest baking the filet and serving with a dill cream sauce and a side of colcannon (mashed potatoes). Again, Papa Net proffers many recipes for these items; here are two that are relatively straight-forward.

Salmon With Dill Cream Sauce


  • 1 two-pound salmon filet

  • 1 teaspoon lemon-pepper seasoning

  • 1 teaspoon onion salt

  • 1 small onion, sliced into rings

  • 7 lemon slices

  • 1/4 cup butter


Sauce

  • 1/3 cup sour cream

  • 1/3 cup mayonnaise

  • 1 tablespoon chopped onion

  • 1 teaspoon lemon juice

  • 1/2 teaspoon prepared horseradish

  • 1 teaspoon dill weed

  • 1/4 teaspoon garlic salt

Line a rectangular baking pan with heavy-duty foil, lightly greased. Place salmon skin side down on foil.

Sprinkle with lemon-pepper and onion salt. Dress surface with onion and lemon slices. Dot with butter. Seal salmon tightly in foil.

Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil for 9-12 minutes or until the fish is tender and flakes easily with a fork.

Combine the remaining ingredients until smooth. Ladle generous scoops over filet and serve.

Chopped Cabbage.JPG
Photo by Joanna O'Leary.
Staples of the Irish Diet: Cabbage, Potatoes, Beer.
As for the colcannon, perfectionists should go forMartha Stewart's recipe; lazier gits, try this one:

Colcannon

  • 2 pounds shredded cabbage
  • 2 cups water
  • 4 pounds potatoes, peeled and quartered
  • 2 cups whole milk (but 2% is okay)
  • 1 cup chopped green onions
  • Salt and coarsely ground pepper to taste
  • 1/4 cup butter, melted
  • Minced parsley

Bring cabbage and water to a boil in a large saucepan. Reduce heat. Cover and simmer for 10-12 minutes or until tender.

Drain, reserving cooking liquid. Transfer cabbage to bowl and keep warm.

Place cooking liquid and potatoes in (the same) large saucepan. Add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15-17 minutes or until tender. Drain and keep warm.

In a small saucepan, bring milk and onions to a boil; remove from the heat. Mash potatoes in a large separate bowl. Add milk mixture and beat until blended. Beat in the cabbage and add salt and pepper to taste.

Drizzle with the melted butter and sprinkle with parsley.

What, no gravy? You won't miss it, I promise. And if you do, allow the dill sauce to co-mingle with the 'tatoes.



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