Alaska Salmon on Bubble and Squeak with Parsley Sauce

Cook Time: 
11 mins


• 4 x 125g fillets wild Alaska salmon
• 30g butter
• 2 tbsp olive oil
• 900g cold mashed potato
• 2 spring onions, finely chopped
• 100g cooked green cabbage, shredded
• 100g cooked carrots
• 100g cooked broccoli

• 30g plain flour
• 30g butter
• 400ml milk
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper


Preheat the grill. Arrange the fillets of Alaska salmon on the grill rack. Using half the butter, place a small knob on top of each fillet. Grill for 5-6 minutes, then turn the grill off.

Mix together the potato, spring onions, cabbage, carrots and broccoli. Season, then form into 4 patties.

Heat the remaining butter and olive oil in a large non-stick frying pan. Add the patties and cook for 4-5 minutes, turning once.

For the parsley sauce, put the flour, butter and milk into a saucepan (all together). Heat, stirring constantly with a small whisk, to make a smooth sauce. Stir in the parsley and season to taste.

Serve the bubble & squeak patties with the salmon fillets on top, accompanied by the parsley sauce.