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 Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food Lyndey Milan’s smoked salmon souffles Being so delicate and refined, the soufflés could easily be overpowered with a wine that’s too rich. We recommend a youthful Semillon like the 2017 Synergy from Andrew Thomas Wines . It’s ripe yet so crisp, with mouth-watering acidity and the classic quinine-like layer so prized in the variety. A delicious match! Food Steamed Snapper with Asian Flavours Words by Lyndey Milan on 1 Jan 2017 Food Lyndey Milan’s Hot-smoked salmon and asparagus with seaweed butter recipe We recommend a Chardonnay with the salmon and an example from Margaret River’s Driftwood is ideal. Part of their ‘Collection’ range, the Driftwood Chardonnay has loads of peach and citrus varietal depth and just the right amount of classy oak in support. It’s a vibrant and flavoursome pairing.