Salmon with a Garlic and Herb Butter
- 4 salmon fillets (4-6 oz pin bones removed and trimmed with the skin on)
- 1 Tbsp vegetable oil (such as canola)
- Fine sea salt and freshly ground black pepper
- 5 Tbsp Kerrygold Garlic and Herb butter
- 2 Tbsp lemon juice
- ½ small red onion (very thinly sliced)
- Small bunch of watercress
To prepare the salmon, using a sharp knife score the skin and season the fillets with salt and freshly ground pepper.
Heat the canola oil and 1 Tbsp of the garlic and herb butter in a skillet over medium high heat. Once the butter stops sizzling, place salmon skin side down and reduce the heat to medium. Cook the fillets for about 4 minutes and then turn and cook for about 3 minutes more (the fish is ready when the thickest part of the salmon is flakey and opaque). Remove fish from the pan and transfer to a warm oven.
To make the butter sauce and remaining 4 Tbsp of Kerrygold Garlic and Herb butter to the pan to melt on medium heat and slowly add the lemon juice.
- 2 pounds red potatoes, cut into large chunks
- 3/4 cup milk
- 3/4 teaspoon salt
- 6 tablespoons Kerrygold Butter, plus additional melted butter
- 1 cup chopped onion
- 6 cups finely shredded green cabbage (or one 10-ounce package)
- 1 cup (about 4 ounces) shredded Kerrygold Dubliner
- Freshly ground pepper to taste
Cook potatoes in boiling water about 20 minutes or until very tender; drain well and mash with skins on, adding milk and salt. While potatoes are cooking, melt butter in a large skillet. Add onion; cook 10 minutes, stirring occasionally, until very soft. Add cabbage; cook and stir for 5 minutes more or until very soft. Stir cabbage mixture and cheese into hot potatoes and season with pepper. Makes 8 servings.
Dubliner Quinoa Cakes
- 1/2 medium yellow onion, chopped
- 2 cups cooked quinoa
- 1/2 large red bell pepper, chopped
- 1/2 cup shredded Kerrygold Dubliner Cheese
- 1 egg plus 2 egg whites, lightly beaten
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Chile powder
- Pinch sea salt
- Dash black pepper
- 1/2 avocado, peeled and chopped
- 1/2 medium tomato, chopped
- Olive oil cooking spray
Combine onion, quinoa, bell pepper, cheese, egg and egg whites, garlic and Chile powder, salt and pepper in a medium mixing bowl and mix gently with a spoon or spatula. Heat a large skillet sprayed with cooking spray over medium-high heat. Using a ½-cup measuring cup, measure half cup portions of the quinoa mixture and turn out into the pan, flattening each until 1/2-inch thick. Cook for 2 to 3 minutes, or until bottom is browned and the cake is firm. Flip cakes over and cook for an additional 2 minutes. Top each serving with half the chopped avocado and tomato, dividing equally. If serving as individual cakes, top each with 1 tablespoon of chopped avocado and tomato. Makes 6 cakes.
To serve place a Quinoa cake and salmon fillet on each plate. Spoon garlic and herb lemon butter sauce over salmon. Serve with Colcannon , and garnish with watercress and shaved red onion.