Flavorful Irish whiskey glazed salmon on a bed of fluffy mashed potatoes infused with greens.
Lamb and corned beef may be the first things that comes to mind when thinking of Irish proteins, but, as an island nation teeming with rivers, salmon is unsurprisingly an important part of Irish culture and cuisine as well. So, in preparation for St. Patrick’s Day, I created this Irish whiskey glazed salmon. It cooks in a cast-iron skillet, with a coating of Irish whiskey and honey for a rich, oaky finish. Complimenting this succulent salmon is a bed of colcannon, an Irish mashed potato dish that is uniquely infused with sautéed hearty greens. Kale or Swiss chard impart a bold earthy flavor, but cabbage is also traditional if you prefer something more subtle. Either way is delightful, and will complete this celebration of the flavors of Ireland.
For more St. Patty’s Day recipes check out my Colcannon Shepherd’s Pie and Beer Braised Cabbage and Meatball Stew.
Interesting in learning more about salmon in Ireland? Check out this article from the BBC.
Irish Whiskey Glazed Salmon with Colcannon
Ingredients
- 18 oz (about 2 medium) Yukon gold potatoes peeled and cut into cubes
- 1 tbsp extra virgin olive oil
- 4 oz (about 2 large leaves) Kale or Swiss Chard stems removed and leaves roughly chopped
- 4 tbsp butter divided
- 1 tbsp Irish whiskey
- 1 tsp honey
- 2 4-oz fillets salmon skin-on
- Kosher salt and Pepper
- ⅓ cup milk plus more as needed
- Parsley (optional) for topping
Instructions
- Preheat oven to 400°. Bring a large pot of salted water to boil, add potatoes and cook for 15-20 minutes or until very tender. Drain and return to pot.
- Meanwhile, heat extra virgin olive oil in a large skillet over medium heat. Add chard or kale and cook, stirring occasionally, until softened and starting to lightly brown, about 3-5 minutes. Remove from heat and transfer to a bowl. Reserve skillet.
- Melt 1 tbsp butter in a small bowl. Add Irish whiskey and honey, and whisk together.
- Place salmon skin side-down in the skillet and pour whiskey glaze over the top. Sprinkle with salt and pepper. Bake for 5 minutes then remove and spoon sauce from the pan over the top of the salmon. Return to oven and bake for 3-6 minutes, until fish flakes easily with a fork and internal temperature of 125-130° (or 145° if you prefer well-done).
- Heat milk to a simmer in a small saucepan over medium-low heat. Meanwhile, mash potatoes until fairly smooth. Add 3 tbsp butter and milk and stir until butter is melted. Add more milk as needed if mashed potatoes are too thick. Add chard, ½ tsp salt, and ¼ tsp pepper. Adjust seasoning to taste.
- Divide mashed potatoes onto plates and top with salmon. Sprinkle with parsley and serve.
