Want a taste of the Irish? Try these recipes
Tired of corned beef and cabbage? Try something new for St. Patty’s Day
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Battle of the Irish chefs March 17: Chefs Brian Duffy and Colum Egan heat up the TODAY kitchen with their best fish dishes on St. Patrick’s Day. Today Show Kitchen |
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 | More St. Patty’s Day dishes March 17: Forget the corned beef and cabbage! Chefs Brian Duffy and Colum Egan make two authentic Irish meals perfect for a green dinner. Today Show Kitchen |
Recipes from TODAY |
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Recipes from TODAY |
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Tired of the traditional corned beef and cabbage or Irish stew? Dine on something new this St. Patrick's Day. Try chefs Colum Egan and Brian Duffy's salmon, lamb meatballs or peppered steak dishes.
INGREDIENTS
Season salmon with salt and pepper. Heat oil until hot, place salmon in pan flesh side down. Cook for about 2 minutes over a high heat to brown.
Transfer salmon to a lightly oiled baking sheet, skin side down. Season and finish cooking in oven for 9 minutes. Should be pink when cooked.
Make sauce by combining stock, Irish whiskey and cream. Reduce by half and cook until it thickens. Garnish with chives.
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Serves 4
INGREDIENTS
Salmon
Meacan dearg
Sauteed cabbage and pepper gratin
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.
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 1½ 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!
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