Hot Smoked Salmon with chilli and garlic kale

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This delicious and nutritious salmon dish makes for a great weekend lunch or light meal any night of the week. It’s packed with healthy goodness, looks great and packs a proper punch while it’s at it. It’s quick, simple and perfect when you’re in the mood for something killer but you don’t have the time or you’re simply just knackered. I’d take this over a take away any day of the week and you’ll feel great to boot. If you can’t get a hold of hot smoked salmon then try it with pan-seared salmon fillets, you really can’t go wrong.

Serves 2

ChefsHat

For the salmon:

– approx 200g hot smoked salmon (I’ve used Wild Alaskan smoked sockeye but buy Scottish if you can)

For the kale:

– 250g organic kale (stocks removed and washed)
– 3 or 4 cloves of garlic
– sea salt
– fresh ground black pepper
– chilli flakes
– good olive oil
– dash of white wine (optional)

On the side:
– 1 x ripe avocado

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Knife

Method:

Sauté the kale in a good glug of olive oil over a medium heat. This time round I used a heavy cast iron frying pan and the results were good but to be honest I’d recommend using a sauté pan as I had to add more olive oil than usual to keep the kale moist. After a couple of minutes when the kale starts to soften, add the garlic, salt, pepper and chilli flakes. Cook for a further 5-7 mins on a medium heat stirring as you go. If the kale starts to dry up add a bit more olive oil, this will only add to the flavour, or you could add a dash of white wine and/or lemon juice if you fancy. I didn’t have either of those on hand but I do add a dash of white wine whenever I have a bottle open.

Cutlery

To serve:

Plate up the kale and salmon and serve with half a ripe avocado per person. Drizzle a little olive oil over the kale and avocado and finish with a sprinkle of chilli flakes. Enjoy!

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