Ingredients

For the Salmon:

• 4 fresh salmon fillets (about 6 oz each, skin on)

• 2 tbsp Irish whiskey (Jameson or similar)

• 2 tbsp honey

• 1 tbsp wholegrain mustard

• 1 tbsp soy sauce (adds the “exotic” umami touch)

• 1 tsp grated fresh ginger

• ½ tsp ground black pepper

• ½ tsp sea salt

For the Colcannon Cakes:

• 2 cups mashed potatoes (made with Irish Kerrygold butter if possible)

• 1 cup shredded cooked cabbage (savoy or green)

• 2 scallions, finely sliced

• 1 egg, beaten

• ½ cup breadcrumbs (panko for extra crunch)

• Salt & pepper to taste

For the Honey-Miso Butter:

• 3 tbsp softened butter

• 1 tsp white miso paste

• 1 tsp honey

• 1 tsp lemon juice

Method

1. Prepare the Glaze

In a small bowl, whisk together Irish whiskey, honey, mustard, soy sauce, ginger, pepper, and salt. Set aside.

2. Make the Colcannon Cakes

1. Mix mashed potatoes, cabbage, scallions, egg, and breadcrumbs until just combined.

2. Shape into small patties (about 3 inches across).

3. Heat the Platinum Grill Pan on medium heat for 2 minutes, lightly oil the ribs, and grill the cakes 3–4 minutes per side until crisp and golden. Transfer to a warm plate.

3. Grill the Salmon

1. Lightly brush the pan with oil.

2. Place salmon fillets skin-side down on the hot grill surface. Cook for 3–4 minutes, then carefully flip.

3. Brush the whiskey glaze over the top and continue cooking another 3–4 minutes, spooning extra glaze over as it caramelizes.

4. Make the Honey-Miso Butter

In a small bowl, mash softened butter with miso paste, honey, and lemon juice until smooth.

5. Serve

Arrange Colcannon cakes on each plate, top with grilled salmon, and add a small pat of honey-miso butter on the fish so it melts luxuriously. Garnish with microgreens or chive flowers for color.