Grilled Salmon With Kale Salad
Ingredients
- 1 tablespoon sunflower seeds
- 200 g kale shredded
- 4 salmon fillets about 150 g each
- ¼ small red cabbage shredded
- 1 carrot peeled and cut into matchsticks
- 1 avocado peeled, stoned and sliced
- 100 g cherry tomatoes halved
- 2 tablespoons extra virgin olive oil
- juice of ½ lime
- ½ teaspoon gluten-free Dijon mustard
- ½ teaspoon maple syrup
- 2 tablespoons chopped chives
- pepper
Instructions
- Heat a nonstick frying pan over a medium-low heat and dry-fry the sunflower seeds for 2–3 minutes, stirring frequently, until slightly golden and toasted.
- Set aside.
- Place the kale in a colander, then pour over boiling water to slightly wilt the kale.
- Refresh under cold running water and drain.
- Cook the salmon fillets under a preheated hot grill for 3–4 minutes on each side, or until cooked through.
- Meanwhile, toss the kale together with the cabbage, carrot, avocado and tomatoes in a serving bowl.
- Whisk together the remaining ingredients and pour over the salad.
- Scatter the toasted seeds over the salad.
- Serve the salad with the salmon and sprinkle over a little pepper.
Notes & Wine Advice
For Chinese-style kale with pan-fried tuna,
heat 1 tablespoon sunflower oil in a wok and stir-fry 2 sliced garlic cloves for a few seconds, then add 200 g shredded kale. Toss around in the garlicky oil, then pour over 100 ml boiling water and cook for 5–6 minutes until the kale has wilted. Meanwhile, heat 1 tablespoon olive oil in a separate frying pan and cook 4 x 150 g tuna steaks for 3–4 minutes on each side (depending on how rare you like your tuna). Stir 1 tablespoon gluten-free soy sauce and 1 tablespoon gluten-free oyster sauce into the kale and heat through. Serve topped with the tuna. Calories per serving 288Nutrition values
Calories: 462 kcal