Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Salmon with Irish potato sauce and green onion butter Food Salmon with Irish potato sauce and green onion butter Preparation time 10 minutes Cooking time 15 minutes Serves 4 Ingredients 1 tbsp (20ml) olive oil 4 x 180g salmon fillets, skinless 50g butter 1 carrot, julienned ½ savoy cabbage, shredded Potato sauce 150ml milk 50g butter ⅔ cup (200g) seasoned mashed potato (at room temperature) Green onion butter 40g butter 3 green onions (shallots), sliced Juice of ½ lemon Method Heat oil in a large frying pan over medium heat. Season salmon with salt and pepper and cook for 2 minutes on each side or until cooked as desired. Remove to a warm place to rest for 2 minutes before serving. Melt butter in a saucepan over medium heat, add carrot and cook for 3 minutes. Add cabbage, season to taste with salt and pepper and cook for a further 3 minutes or until vegetables are tender. Cover and keep warm. For potato sauce, heat milk and butter in a small saucepan, whisk in mashed potato and cook over low heat until warm. Season with salt and pepper to taste. For green onion butter, melt butter in a small saucepan over low heat, add green onions and juice and serve immediately. To serve, ladle potato sauce into four plates or bowls, add cabbage and carrot, place salmon on top and drizzle with green onion butter. Food Preparation time 10 minutes Cooking time 15 minutes Serves 4 SHARE You might also like Food Rick Stein’s sardines in tortillas with spicy tomato sauce recipe Words by Rick Stein on 9 Feb 2018 Sardines, in fact most salty foods, are fantastic with Vermentino . Pour a glass of the 2017 Box Grove from Victoria’s Goulburn Valley with its ripe nose of pear and anise and fine, mouth-watering texture and umami-like persistence – it’s the ideal drop with this delicious dish Food Baked John Dory with eschalots and braised baby veg Food Tetsuya Wakuda's Marron with truffle mayonnaise recipe Words by Tetsuya Wakudu on 22 Sep 2017 Although a complex Chardonnay would be beautiful with the marron, the addition of truffle and Madeira in the dish means it’s also perfect with Pinot Noir. We’d opt for a Yarra Valley Pinot Noir , such an attractive wine with all elements in harmony.