This recipe was inspired by a traditional Irish dish called colcannon which is a mixture of mashed potato, kale or cabbage and lots of butter and cream. I had to make it whole 30 approved so I left out the cream and butter and added olive oil. It’s such a delicious, and simple side dish. To make it a complete meal, I topped it up with salmon flakes.
1 piece of salmon
2 large potatoes
1 small bunch of kale, chopped
1 Tablespoon olive oil, plus 1 tsp for salmon
2 green onions, finely chopped
1 teaspoon parsley
salt and pepper to taste
Preheat the grill to 375F. Bring a medium pot of water to a boil, add the potatoes and boil until fork tender. Drain and set aside.
Now grab a piece of foil, brush it with cooking oil and place the salmon. Drizzle olive oil over the salmon, and season with salt, parsley, and pepper. Chuck it under the grill until its cooked to your liking about 15-20 minutes (I like mine very well done). Remove the skin and break the salmon into big chunks.
While the salmon is in the oven, prepare the kale. Remove the centre stalk from the kale, and chop the leaves finely. Heat a pan, add a little bit of water and sauté the kale until slightly wilted.
Now, drain the potatoes and mash until smooth. Add olive oil, kale and the spring onions and season to taste. Top with salmon flakes.