Directions:

To Prepare Colcannon Potatoes:

1. Steam or boil the potatoes for 10 to 12 minutes until they are just fork-tender.
Note: Alternatively, microwave them for 5 to 8 minutes in 2-minute bursts.
2. Remove the potatoes from the steamer or pot and set them aside. Add the chopped carrots and cook them until they are just
tender, about 1 minute.
3. Heat the oil in a large skillet over a medium-high heat.
4. Add the bacon and cook for 2 to 3 minutes until it begins to crisp. Add the Brussels sprouts and cook for 2 to 3 minutes until the
bacon is crisp and the sprouts begin to wilt. Remove the mixture from the heat.
5. In a large bowl, mash the potatoes with the melted butter, parsley, and salt. Fold in the steamed carrots, bacon, and Brussels
sprouts. Keep the potatoes warm until ready to use.

To Prepare Tomato Dill Relish:

1. Toss all ingredients together in a small bowl until well mixed. Cover and keep in the refrigerator until ready to use.

To Prepare Irish Salmon Colcannon Bowl:

1. Heat an inch of water in a pan with a tight lid. Add the salmon, reduce the heat to a simmer, and cook for 5 to 8 minutes or until
the salmon is just cooked through with a minimum internal temperature of 145 degrees Fahrenheit. Remove the salmon from the
heat and flake it into bite-sized pieces.
2. Place 3/4 cup of colcannon potatoes in the bottom of each bowl.
3. Divide the flaked salmon equally between the bowls, about 2 ounces of salmon per bowl.
4. Place 1/4 cup of relish across the salmon and potatoes. Garnish with a dill sprig and enjoy immediately!

Chef Tips:

-Make-ahead tip: You can cut the potatoes a day ahead—just store them in a bowl of water in the fridge to keep them fresh.
-What’s colcannon? It’s a cozy Irish classic made with creamy mashed potatoes and leafy greens. Feel free to make it your own with
favorites like cabbage, kale, mustard greens, or even radicchio for a bold twist!