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 Tetsuya Wakuda’s Sushi at home recipe Words by Tetsuya Wakudu on 1 Sep 2017 Riesling is always lovely with the delicate, savoury nature of sushi and sashimi. We love the Henschke Julius Riesling from South Australia’s Eden Valley , which allures with notes of lime, fresh flowers, jasmine and river stone on the nose. The palate presents a zesty, youthful and energetic line of pure lime and river stone, while a precise vein of acidity drives all the flavours across the entire palate. Food Pan fried fillet of Murray cod with roasted shallots and red wine Food Colin Fassnidge’s Roast flathead, pickled seaweed and seaweed butter recipe A fresh and savoury white like the increasingly popular Vermentino is a great choice with this flathead dish, based more on the accompaniments than anything else. This issue’s elegant yet powerful 2016 Alejandro by Alex Russell opens with hints of fresh herb on the nose, while the multi-layered palate has leesy texture and an almost salty finish.