Chop the potatoes in half and place into the oven steam setting 100 degrees for 35mins
Heat the frypan over medium heat and chop the bacon into lardons, once the pan is hot add a small drizzle of EVOO and add the bacon to the pan and cook until golden and crisp
Slice the onion thinly and once the bacon is cooked add the onion and turn the heat down to low to caramelise the onion
While the onion cooks shell the prawns and cut them into chunks, strip the leaves from the main stalk of the kale and set aside, roughly chop the parsley and set aside also
Once the onion is caramelised add the prawns and cook for a further 2-3 mins until cooked
Remove the pan from the heat and put the contents of the pan into a medium size mixing bowl
5 mins before the potatoes have finished cooking add the kale leaves to the same tray and return to the oven
Once cooked add the potatoes to the onion mix and crush with a potato masher, once the potatoes are just crushed add the
kale and a generous amount of EVOO and salt
Mix the potatoes and kale in well and cover with cling film
Season the salmon on both sides with salt and a drizzle of EVOO cover with baking paper and place into the oven 52 degrees steam setting for 22 mins. Place the colcannon in the oven with the salmon to stay warm
Once cooked remove the colcannon and stir through the parsley and place a few spoons of colcannon on the plate
Remove the salmon from the oven and peel off the skin and place on top of the colcannon, sprinkle over a little salt and finish with a drizzle of EVOO