Crispy Skin Salmon with Kale Salad

METHOD

Step 1

Heat two teaspoons of olive in a medium fry pan over moderate heat. Pat salmon fillets dry with a paper towel and season with salt and pepper. Cook, skin side down, for 3 minutes or until the skin is crisp. Turn & cook for a further 2-3 minutes or until cooked to your liking. Transfer to a plate, skin-side up and cover. Set aside to rest.

Step 2

Meanwhile, prepare the salad. Place kale in a large serving bowl and massage for 1-2 minutes with your hands or until kale is softened and bright in colour.

Step 3

Add apple slices, pomegranate and walnuts to the serving bowl and mix well. Combine remaining oil, lemon juice and mustard in a small screw-top jar and shake well to combine. Pour dressing over salad and toss to coat.

Step 4

To serve, divide salad between four plates and top each plate with a salmon fillet.

Ingredients:

4 x Tassal Skin-on Salmon Fillets

1 bunch kale, stems removed, roughly chopped

1 red apple, thinly sliced

1/2 pomegranate, arils removed

1/2 cup walnuts

2 tbsp extra virgin olive oil

1 lemon, juiced

1 tsp dijon mustard

Recipe credit – Susie Burrell