Pan-fried salmon and warm kale Caesar salad
Tillredning
Remove the stalks from the kale, then stack the leaves, roll into a cylinder and slice into thin ribbons. Place in a pan and add just enough water to fully submerge the kale. Cover with a lid, then turn the heat up to medium-high and boil for 3 minutes until tender. Once cooked, drain any excess water from the pan and set the kale aside. Meanwhile, blend all the Caesar dressing ingredients, except for the extra virgin olive oil, in a food processor or blender. As you blend, slowly add the olive oil so it emulsifies. Season to taste. Melt the coconut oil on the Tepan Yaki plate or in a wide frying pan over a medium heat, season the salmon with salt and pepper, then fry, skin side down, for 3 minutes until crispy. Carefully turn over and continue to cook for a further 1–2 minutes or until just cooked through. Pour the dressing over the steamed kale and toss to combine. To serve, divide the kale between the plates and top with crispy salmon. Scatter with pine nuts, radishes, diced avocado and parmesan shavings, and serve with a wedge of lemon.
Serves 2:
For the salad:
- 100 g kale leaves
- 1 tbsp coconut oil or ghee
- 2 wild salmon fillets, skin on, total 300 g
- sea salt and freshly ground black pepper
For the caesar dressing:
- Zest and juice of ½ an unwaxed lemon (avoid the bitter white pith)
- 1 small garlic clove
- ½ tsp Dijon mustard
- 1 egg yolk
- 2 anchovy fillets
- 2 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper
To serve:
- 1 handful of pine nuts, toasted (optional)
- 1 medium avocado, diced
- 1 handful of pink radishes, finely sliced
- 1 small handful of Parmesan shavings
- The remaining ½ lemon, cut in wedges
