The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cranberry-glazed Salmon & Sprout Colcannon
A festive fish supper with all the trimmings. You'll glaze responsibly-sourced salmon in a sweet 'n tangy cranberry sauce. Then serve alongside creamy sprout colcannon, honey cabbage and crispy roasted carrots. What a feast!
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 red cabbage
- 45g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 50g honey
- 4 carrot
- 4 salmon fillets (Fish)
- 1 unwaxed lemon
- 3 spring onion
- 12 brussels sprouts
- 4 large potatoes
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 721
Protein: 37g
Carbs: 71g
Fat: 32g
Cranberry-glazed Salmon & Sprout Colcannon
A festive fish supper with all the trimmings. You'll glaze responsibly-sourced salmon in a sweet 'n tangy cranberry sauce. Then serve alongside creamy sprout colcannon, honey cabbage and crispy roasted carrots. What a feast!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a medium lidded frying pan, a measuring jug, a peeler, a sieve, a grater & a masher
Simmer the cabbage
- Trim and finely slice the cabbage. Place the cabbage, 500ml hot water and a generous pinch of salt into the medium frying pan on medium heat (we used the 25cm HexClad Hybrid Pan). Cover with a lid and simmer for 20 mins, until soft
Roast & boil
- Cut the carrots into 1cm batons (peel optional)
- Place onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper. Roast for 10 mins / air fryer 8 mins
- Meanwhile, dice the potatoes into 2cm chunks (peel optional). Add to the saucepan and boil for 15-18 mins, until soft
- Thinly slice the sprouts, and add to the pan for the final 1-2 mins of cooking. Drain all together and return to the pan
Salmon time
- Finely chop the parsley. Zest and halve the lemon
- After 10 mins of roasting / air fryer 8 mins, remove the tray from the oven. Add the salmon to one side of the tray, skin-side down. Spread two-thirds of the cranberry relish evenly over the fillets and drizzle with 2 tsp oil
- Roast for another 20 mins / air fryer 17 mins, until the salmon is cooked through and carrot is soft
Finish the cabbage
- When ready, remove the lid from the cabbage and simmer for another 5 mins, until the liquid has reduced. Stir in the honey and remaining cranberry relish. Cook another 2 mins
- Stir in the parsley, a squeeze of lemon juice and a pinch of salt and pepper. Set aside and cover to keep warm
Make the colcannon & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Return the potatoes and sprouts to the saucepan and mash with 1 tbsp oil and a pinch of salt and pepper, until smooth
- Thinly slice the spring onions and stir into the mash, along with the zest and a squeeze of lemon juice (or to taste)
- Serve the salmon onto plates, with the colcannon, carrot and cabbage alongside. Garnish with the remaining lemon, cut into wedges
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