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About the Recipe: Try an updated recipe to celebrate the Irish green month of March. Add a pickling spice to salmon and lightly pan fry for a corned beef-like crust. Serve it along with a side dish made from bright lime green Romanesco cauliflower, turned into bits of rice-like bits, and mixed with butter flavored soft cabbage. It’s a delightful side dish for any Irish meal.
Cook’s Note: When cooking the salmon, watch the heat as it tends to burn because of the sweet ingredients added. If you want to prepare a smaller amount of fish, cut the recipe in half.
The cabbage dish is a great side dish to serve with any of your St. Pat’s meals. If you don’t have pickling spice, I added a from-scratch recipe you might want to try.
Recipe Inspired by https://www.thespruceeats.com/what-is-pickling-spice-2215798
pdf for Copy of Recipe – Corned Beef Spiced Salmon with Cabbage and Romanesco Rice
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