Salmon and Sausage Coddle

I'm really enjoying the recipes that Publix shares in their sales paper each week. The best part is when shopping at the store, many times an employee is right there preparing the dishes.  And directly beside the cooking demonstration is a refrigerated case with all the ingredients for the featured dish ready to put in your cart!

This week's recipe is Salmon-Sausage Coddle. A "coddle" is an Irish dish made up of leftovers. Usually, it will contain sliced sausages, chunky potatoes, and herbs.  I served over steamed brown rice with rolls. The salmon was a surprise ingredient to my mind, and I wasn't sure how that would pair with the sausage, but this is definitely a keeper.

I used the following chicken sausage with kale, but you could easily use Italian ground sausage.

1 t. olive oil

1 lb. chicken sausage with kale, removed from casings

1 (12 oz.) bag matchstick carrots

1 leek (white part only) cut into quarters and chopped

1 T. fresh thyme, finely chopped

4 cups chicken stock

1 cup water

1 (24 oz.) bag baby gold or red potatoes, sliced

1 bunch fresh kale, stem removed and leaves chopped

1/2 t. kosher salt

1/2 t. pepper

1 lb. salmon fillets, skin removed and cut into 1-inch cubes

2 T. fresh Italian parsley, finely chopped

1 T. red wine vinegar

1 T. Kerrygold Garlic-Herb Butter

Preheat large pot on medium for 2 - 3 minutes. Add oil and sausage and brown 4 - 5 minutes, stirring to crumble meat and cook until no pink remains.

Stir in carrots, leeks, and thyme; cook 2 - 3 minutes or until leeks have softened. Stir in stock, water, potatoes, kale, salt, and pepper; bring to a simmer and then cover and continue to simmer 25 - 30 minutes or until potatoes are very tender.

Gently stir in salmon, parsley, and vinegar.  Bring mixture to a simmer, then cover and remover from heat. Let coddle stand for 5 - 6 minutes until salmon is cooked through and has reached an internal temperature of 145 degrees F.  Stir butter in gently and serve.