Seared Salmon with a Kale & Apple Salad with Toasted Almonds
Serves:
4
Difficulty:
Medium
Ready in:
30 minutes
- 4 sustainably sourced salmon fillets (approx. 120g each)
- 1/2 lemon juiced and zested
- 3 tbsp olive oil
- 1 bunch kale (thoroughly washed)
- 90g dates (stones removed)
- 1 granny smith apple
- 40g toasted silvered almonds
- 300g new potatoes
- pinch sea salt
- pinch black pepper
- Boil the new potatoes in their skin until just tender. Drain and allow to cool before slicing.
- Bring the salmon to room temperature 10 minutes before cooking.
- Meanwhile, whisk together the lemon juice and zest, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand for 10 minutes, stirring from time to time.
- While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, sliced potato, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
- Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat a large non-stick skillet over medium-low heat with a little olive oil. Raise the heat to medium-high. Place the salmon, skin-side down in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
- Divide the salad between 4 bowls and top with the warm salmon fillets.
