Salmon, cannellini mash & crispy kale
This bridges the gap of so many comforting (mash) and delicious (crisp) ways of cooking with fantastic nutrition, delivering a dish that leaves you feeling great and that is a joy to eat.
The crispy kale here is a great side dish to anything that would benefit from a bit of texture and crunch, it also make an awesome nibble with drinks if you are entertaining. Feel free to spice up the flavour with some chilli powder, smoked paprika or lemon zest.
Prep Time: 5 minutes
Cook Time: 15 Minutes
- 2 wild salmon fillets, skin on, deboned
- 400g tin of cooked cannellini drained
- 3-4 cloves of garlic
- Fresh thyme, table spoon of
- 2 tablespoons of garlic oil
- 1 tablespoon of olive oil
- 200-250g kale, torn, thick stalks removed
- Whole lemon
- Salt and pepper
- Pre heat your oven to 250 degrees, and get prepared with a large baking sheet for the kale and a smaller one for the salmon fillets.
- Start by preparing the kale, in a large mixing bowl add the kale and pour over the garlic oil. It takes a couple of minutes but massage the oil through the leaves, making sure they are all covered.
- Spread the leaves out as evenly and thinly as possible across the large baking sheet. Grind the salt and pepper over the top. Put this to one side.
- Place the salmon skin side down on the baking sheet, drizzle with the remaining garlic oil, and grate the zest of a lemon between the two fillets, finishing with some black pepper.
- Pop the salmon into the preheated oven on the top shelf, for around 7 minutes, taking care not to overcook the fish.
- Meanwhile, in a small pan, add a tablespoon of oil and the garlic, fry gently for a couple of minutes with a little salt, taking care not to let the garlic brown. When the garlic has lost its raw smell, add the drained cannellini , fresh thyme leaves, and a grind of black pepper.
- Keep cooking and stirring the bean mixture on a medium heat for 4-5 minutes and the beans will start to break down and become creamy, you can leave it with a little texture like this, or break the beans up further with a masher.
- When you have the consistency that you like (add a little water if you’d like it looser), take the beans off the heat and add a squeeze of lemon. Cover to keep warm.
- When the salmon is ready, take it out, cover with foil and pop the kale in. After 3-4 minutes in the hot oven, take the kale out and give it a stir, spreading back out thinly, and put it back in the oven for another 3-4 minutes. By now the kale will beep cooked through and starting to crisp, you can take it out or repeat the exercise again, stirring and putting back in for a final crisp (this is my favourite way).
- Assemble on warm plates. Mash first, soft lemon scented salmon nestled on top, adorned with crispy, light kale.