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Mustard dill-crusted salmon with irish potato colcannon

6:03 AM, Mar 14, 2013   |    comments
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2 tablespoons herb garlic butter
2 tablespoons fresh chives, finely chopped
3 tablespoons whole grain mustard
1 tablespoon dill relish
1 cup panko bread crumbs
1/2 teaspoon caraway seeds
1 1/2 cups Francaise simmer sauce
4 salmon fillets (skin removed; about 1 1/2 lb)

•Preheat oven to 400°F. Melt butter in microwave or on stovetop.
•Chop chives.
1.Stir into butter: mustard, relish, bread crumbs, caraway seeds, and chives until well blended.
2.Place sauce in 13- x 9-inch baking dish; top with salmon and then bread crumb mixture. Bake 15-18 minutes or until fish is 145°F (or opaque and flakes easily). Serve.

Irish potato colcannon

6 oz white Cheddar cheese, shredded
3 cups baby kale salad blend (or kale), finely chopped
1 (8-oz) tub cream cheese spread
1/2 cup whole milk
4 cups frozen potato puffs

•Preheat oven to 400°F.
•Shred cheese (1 1/2 cups); chop salad greens.
1.Whisk cream cheese and milk until creamy. Stir in greens and 1 cup shredded cheese; place in bottom of 9-inch-square baking dish.
2.Arrange potatoes in rows, on top of cheese; top with remaining 1/2 cup shredded cheese. Bake 20-25 minutes or until potatoes are crisp and cheese mixture is bubbly. Let stand 5 minutes to cool. Serve.


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