Crispy salmon with freekeh and cavolo nero
Serves 4 | prep 25 mins | total time
Crispy salmon with freekeh and cavolo nero
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Serves 4 | prep 25 mins | total time
Leafy green vegetables like cavolo nero, wholegrains and omega 3-rich salmon help reduce inflammation
Rate
Nutritional information (per serving)
Calories
494Kcal
Fat
29gr
Saturates
5gr
Carbs
22gr
Sugars
5gr
Fibre
8gr
Protein
32gr
Salt
0.6gr
Ingredients
- 400g cavolo nero or kale, stalks discarded, leaves thickly sliced
- 3 tsp olive oil
- 4 x 120g skinned salmon fillets
- 2 garlic cloves, sliced
- 1 red chilli, deseeded and sliced
- 1 x 250g pouch cooked freekeh (see tip)
- 2 spring onions, trimmed and thinly sliced
- a small handful of coriander leaves, to serve
For the dressing
- 2 tsp balsamic vinegar
- 1 tsp clear honey
- 1 tsp Dijon mustard
- 2 tbsp extra-virgin olive oil
Step by step
- Whisk the balsamic, honey, mustard and a little salt together. Gradually whisk in the oil to a thick emulsion, then add 2 teaspoons of water to thin to a trickling consistency.
- Bring a large pan of salted water to the boil, add the cavolo nero and simmer for 2-3 minutes or until just tender, then drain well. Keep the pan.
- Heat 1 teaspoon of oil in a large nonstick frying pan over a medium heat, season the salmon with salt on the topside and fry this side down for 2-3 minutes until cooked by a third to half, then turn and cook for 1-2 minutes until they have just lost their translucency in the centre.
- Meanwhile, heat 2 teaspoons oil with the garlic and half the chilli in the cavolo nero pan for 60 seconds. Add the freekeh and cavolo and stir-fry for a minute or two. Mix in half the dressing and divide between 4 plates, top with the salmon and drizzle with the rest of the dressing. Scatter with the rest of the chilli, the spring onions and coriander.
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Tip Freekeh is a toasted and cracked green wheat with a nutty flavour and texture. For a gluten free alternative, use cooked quinoa or brown rice.
