This year I want to do something a little different for St. Paddy’s day. I’ve been on a bit of a health kick lately and want to show some guests that there is more to Irish cuisine than Irish stew and green mashed potato. Ireland produces some of the best salmon in the world, so I thought fresh salmon would be a good start; then I need something green, how about some nutrient filled collard greens, and to finish it all off some golden quinoa. With spring just around the corner light and fresh is the way to go and this will be a great dish to show off all that is wonderful about Ireland.

Salmon Ingredients:

4 pieces fillet of salmon (5oz ea.), skin on and the thicker the better.

1/2 cup all purpose flour

1 tsp salt

1 tsp white pepper

3 tbsp vegetable oil

Method:

Pre heat an oven to 350 degrees.
Mix flour, salt and pepper in a shallow dish.
Coat the salmon in the seasoned flour - shake off any excess flour.
Heat a 12 inch green gourmet skillet on medium heat.
Add oil and wait one minute to allow the oil to heat up.
Carefully add the salmon skin side down and cook for two minutes.
Flip over and cook for two minutes.
Transfer salmon to a roasting pan with a rack and cook for ten minutes at 350 degrees with the skin side up.

Golden Quinoa Ingredients:

2 cups cold water

1 cup white quinoa

1 tbsp turmeric powder

1 tbsp fresh lemon juice

Method:

In a medium sauce pot, over medium high heat, bring the water to a boil.
Add the turmeric, lemon juice and quinoa and stir.
When the water has returned to a boil cover and reduce heat to medium for two minutes and then turn the heat off. Let the quinoa stand for fifteen minutes covered.

Steamed Collard Greens Ingredients:

1 large bunch collard greens, (the outer leaves should be at least five inches in diameter)

2 tbsp butter

1 tbsp olive oil

1 tsp granulated garlic

1 tsp salt

1 tsp freshly ground pepper

1 tsp ground nutmeg

Method:

Wash the collard greens, cut the stems off and remove the ribs from the large outer leaves.
Cut the leaves into thirds lengthwise and then into one inch strips.
Steam the greens over high heat for two minutes.
Transfer the green to a bowl and toss with the remaining ingredients.

Assemble the Dish:

Place 1 large spoonful of quinoa left of center of the plate.
Place a large spoonful of collard greens beside the quinoa on the right side.
Place the salmon lengthwise over both the quinoa and greens.
Garnish with a lemon wedge.

Chef Patrick Farrell is a graduate of the George Brown College School of Hospitality and has a varied culinary background. He is an award-winning chef having achieved international success at the Luxembourg World Culinary Championships.