grilled salmon with kale salad
Preparation time 15 minutes, Cooking time 8–11 minutes
1 tablespoon sunflower seeds
200 g (7 oz) kale, shredded
4 salmon fillets, about 150 g (5 oz) each
¼ small red cabbage, shredded
1 carrot, peeled and cut into matchsticks
1 avocado, peeled, stoned and sliced
100 g (3½ oz) 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
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.
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 (7 oz) shredded kale. Toss around in the garlicky oil, then pour over 100 ml (3½ fl oz) 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 (5 oz) 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 288
|grilled salmon with kale salad|