Stunning Salmon with Sweet and Sour Kale
Every now and then I find myself cooking for one and sometimes it can be hard to find the inspiration to come up with something interesting. Luckily this week I had a plethora of delicious things in my fridge and cupboards so after a bit of experimentation, this gorgeous recipe was born.
The salmon skin is crisped up in a pan before being turned over and finished off in the oven, giving it that lovely roasted flavour. The kale, however, may well be the star of the show with sweet and sour notes brought together with a chilli kick and the crunch of toasted hazelnuts - delicious!
Stunning Salmon with Sweet and Sour Kale
Serves 1
150g salmon fillet
small handful blanched hazelnuts
2cm piece fresh ginger, peeled and finely chopped
1 garlic clove, finely chopped
½ red chilli, finely sliced
1 small leek, sliced
70g kale, woody stalks removed then shredded
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 lime, juice only
Preheat the oven to 200°C/180°C fan.
Heat a little oil in an ovenproof pan over a high heat. Season the salmon on both sides then place skin-side down in the hot oil. Cook for 2 minutes until the skin crisps up then flip over and put in the preheated oven for 8 minutes.
In a dry frying pan, toast the hazelnuts until browned and aromatic. Remove from the pan and set to one side. Pour a little oil in the frying pan and put over a medium-high heat then add the ginger, garlic, chilli and leek and stir fry until lightly coloured. Add the kale to the pan along with the toasted nuts, then stir everything together. Pour over the soy sauce and rice wine vinegar, followed by the lime juice. Continue to cook everything down until the salmon is ready.
To serve heap the kale mixture onto a plate and delicately place the salmon on top.
The salmon skin is crisped up in a pan before being turned over and finished off in the oven, giving it that lovely roasted flavour. The kale, however, may well be the star of the show with sweet and sour notes brought together with a chilli kick and the crunch of toasted hazelnuts - delicious!
Stunning Salmon with Sweet and Sour Kale
Serves 1150g salmon fillet
small handful blanched hazelnuts
2cm piece fresh ginger, peeled and finely chopped
1 garlic clove, finely chopped
½ red chilli, finely sliced
1 small leek, sliced
70g kale, woody stalks removed then shredded
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 lime, juice only
Preheat the oven to 200°C/180°C fan.
Heat a little oil in an ovenproof pan over a high heat. Season the salmon on both sides then place skin-side down in the hot oil. Cook for 2 minutes until the skin crisps up then flip over and put in the preheated oven for 8 minutes.
In a dry frying pan, toast the hazelnuts until browned and aromatic. Remove from the pan and set to one side. Pour a little oil in the frying pan and put over a medium-high heat then add the ginger, garlic, chilli and leek and stir fry until lightly coloured. Add the kale to the pan along with the toasted nuts, then stir everything together. Pour over the soy sauce and rice wine vinegar, followed by the lime juice. Continue to cook everything down until the salmon is ready.
To serve heap the kale mixture onto a plate and delicately place the salmon on top.
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