Rustic and full flavoured - and very simple and quick to make.
Ingredients - serves 4
4 x organic salmon steaks
knob of butter
flour to dust, salt, pepper
lemon juice
1 onion, peeled, halved & sliced
1 clove garlic, crushed & finely chopped
1 tbsp olive oil
200g curly kale, washed & shredded
100g bacon lardons |
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Method
1 Season the surface of your salmon pieces with salt and pepper then dust with plain flour. Heat a frying pan before adding the butter and as soon as it foams place the salmon pieces floured side down into the butter. Cook 3-4 minutes then turn and cook a further 3-4 minutes. Squeeze over a little lemon juice, remove from heat and rest.
2 Heat the olive oil in a large frying pan, fry onions, garlic and lardon for 5-6 minutes, stirring, to soften then add kale and seasoning. After 3-4 minutes the kale will have wilted and be tender, divide between warmed plates and serve with salmon and lemon wedges
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