DifficultyEasy - Med - Hard
Spiced salmon and kale
Rich and creamy and packed full of goodness, this recipe for spiced poached salmon and kale ticks all the boxes. Whether you're cooking for your family or preparing a meal for a dinner party, it's hard to go wrong with this beautiful dish that's quick and easy to cook and looks great on the plate. Serve with rice for a hearty winter meal.
Rich and creamy and packed full of goodness, this recipe for spiced poached salmon and kale ticks all the boxes. Whether you're cooking for your family or preparing a meal for a dinner party, it's hard to go wrong with this beautiful dish that's quick and easy to cook and looks great on the plate.
4 salmon steaks (skinless)
1 bunch of kale
6 garlic cloves, chopped
2 tbsp canola oil
2 cups of rice
1 can of coconut milk
1/4 cup apple cider vinegar
1 tsp salt
1/2 tsp chilli flakes
1/2 tsp ground tumeric
1/2 tsp paprika
1/4 tsp ground nutmeg
- Sprinkle half of your tumeric onto your salmon fillets and rub it into the flesh. Turn the fillets over and repeat.
- Combine the vinegar and spices in a small bowl to make a slurry. Set the slurry aside.
- Take each leaf of kale, cut along both sides of the tough rib, and discard it. Slice the leaves in half lengthwise and stack them into manageable piles, then roll them tight and slice them thinly. Rinse thoroughly to remove excess grit.
- Heat the oil in a large skillet over medium-high heat. Add the fillets to the pan to sear them. Cook them for two minutes on each side to brown them, then set them aside.
- Cook your garlic until lightly browned. Add the spice slurry and simmer, uncovered, stirring occasionally, for about two minutes.
- Add the kale shreds and stir to coat them evenly with the liquid. Pour half a cup of water into the skillet and stir, then lower the heat to medium, cover the skillet, and stew the kale, stirring occasionally, until the shreds are tender (5-10 minutes).
- While your kale is cooking, bring a pot of water (approximately 1 litre) to the boil and add your rice. Stir well, then cook uncovered on a medium heat until tender, then drain and transfer to a serving dish (approximately 10 minutes).
- When your kale is tender, stir in your coconut milk and let it come to the boil uncovered. Add the seared salmon to the liquid, basting it occasionally to make sure it continues to poach. Cook, uncovered, until the fish barely starts to flake (3-5 minutes).
- Transfer the fish to a serving plate. Let the sauce continue to boil, uncovered, for a few minutes, stirring occasionally until it thickens. Pour it over your salmon.