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Peppered Atlantic Salmon with Meacan Dearg and Cabbage and Pepper Gratin

Just in time for St. Patrick�s Day, Rachel Allen presents a classic Irish dish

Salmon

4 6 oz Atlantic salmon steaks

2 tablespoon of of A1 black peppercorn sauce

1 teaspoon of cracked black pepper

1 tablespoon olive oil for saut�ing

Meacan dearg

4 each parsnips, peeled and chopped

2 carrots, peeled and chopped

1 Yukon gold potato, peeled and chopped

1 gallon of water

2 tablespoons of butter

2 tablespoons of cream cheese

2 tablespoons of heavy cream

Salt and white pepper to taste

Sauteed cabbage and pepper gratin

1 red pepper, sliced

1 green pepper, sliced

1 yellow pepper, sliced

1/4 head green cabbage

2 tablespoons of extra-virgin olive oil

Salt and pepper

Marinate salmon in 2 tablespoons in A1 black peppercorn sauce for 30 minutes. Preheat two nonstick pans to medium-high heat. Season the salmon with the pepper. Sear the salmon on both sides for 4-6 minutes. Hold for 3-4 minutes and then serve over meacan dearg and cabbage and pepper gratin.

Meacan dearg: Combine water, potatoes and veggies. Season with salt. Bring to the boil and cook for 12-15 minutes or until the veggies are fork tender. Remove from the stove and run through a food mill while still hot. Mix with remaining ingredients and hold for dinner.

TIP

Save a few bucks!!! Learn how to remove the skin from salmon and other fish and do it yourself. With a very sharp flexible knife, start at the tail about 1� inches in. Place the knife and make a small cut toward the tail, being sure to not cut through the skin, now turn the knife toward the head of the fish with the blade at a 20-degree angle on the skin and under the flesh. Now move the knife side to side with a forward motion, keeping even pressure. Continue to do this until you have reached the end of the skin. Lift and see how you have done!

� 2008 MSNBC Interactive

Peppered Atlantic Salmon with Meacan Dearg and Cabbage and Pepper Gratin

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