Judith McLoughlin’s Salmon, Colcannon and Dubliner Quinoa Cakes

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.

Colcannon

Ingedients:

• 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

Instructions:

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

Ingredients:

• 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

Instructions:

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.