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Salmon with Burnt Butter Colcannon

salmon with burnt butter colcannon



1kg white potatoes, peeled, cut into 5cm pieces

2/3 cup (160ml) milk

75g butter

2 garlic cloves, crushed

1 extra virgin olive oil

2 spring onions, finely chopped

120g baby rocket leaves, coarsely chopped

2 t lemon juice

4 x 180g pinboned portions

½ lemon pepper

1 t Neudorf black garlic salt



  1. Cook potato in a large saucepan of boiling water for 20 mins or until tender. Drain well. Return potato to the pan and place over low heat to dry out for a minute or two. Remove from heat and coarsely mash the potato. Add the milk and mash until smooth. Season well and cover to keep warm.
  2. Heat butter in a large frying pan over medium-low heat until the butter begins to foam. Cook for 1 min. Add the garlic and cook for a further 1-2 mins or until the butter is nutty brown and the garlic is light golden. Transfer to a bowl.
  3. Heat oil in the frying pan over high heat. Add the spring onion and cook, stirring, for 1 min or until the spring onion softens slightly. Add the rocket and stir for 1-2 mins or until rocket just wilts. Season and stir through the lemon juice.
  4. Sprinkle the flesh side of the salmon portions with the lemon pepper and black garlic salt. Heat a clean large frying pan over medium heat. Spray with olive oil spray and sprinkle the pan with salt. Add the salmon, skin side down, and cook for 3 mins or until the skin is crispy. Turn and cook for a further 3 minutes or until cooked to your liking.
  5. Add rocket mixture to the potato mixture in the pan and stir to combine. Transfer to a large serving plate. Drizzle with the burnt garlic butter. Serve immediately with the salmon.


Serves 4.

Recipe adapted from


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