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Recipe Detail Page
Warm Salad of Kale, Salmon & Poached Egg with Crispy Capers
Holiday 2017
Massaging kale may seem a strange step, but that little bit of effort softens it and makes it a lot more enjoyable to eat. Topping that kale with crispy salmon, capers and the richness of a perfectly poached egg makes for a very satisfying dinner.
Serves 4
1. Heat canola oil in a large frying pan over high heat. Add capers and fry for 2 minutes or until light brown and dried. Use a slotted spoon to remove capers to a paper-towel-lined plate.
2. Season salmon well with salt and pepper.
3. Return pan to burner over medium-high heat and heat until you can see the oil shimmering. Add salmon to pan, skin-side down, and reduce heat to medium-low. Cook for 5 to 6 minutes, pressing down on fish occasionally with a spatula, or until salmon looks cooked about halfway up the sides. Turn salmon over and fry for 4 to 6 minutes longer, depending on thickness, turning as needed, until fish is golden all over and just cooked through. Transfer to a plate and let cool slightly.
4. Place kale in a bowl and rub it through your hands for 2 minutes or until the leaves have softened and turned bright green.
5. Combine olive oil, lemon juice, zest, maple syrup and mustard. Season with salt and pepper. Drizzle over kale and toss to combine. Divide between 4 plates.
6. Discard salmon skin, and break into large chunks. Place fish on top of kale, add red onion and sprinkle with crispy capers.
7. Top with each serving with a poached egg. Season egg with salt and pepper and serve.
1. Heat canola oil in a large frying pan over high heat. Add capers and fry for 2 minutes or until light brown and dried. Use a slotted spoon to remove capers to a paper-towel-lined plate.
2. Season salmon well with salt and pepper.
3. Return pan to burner over medium-high heat and heat until you can see the oil shimmering. Add salmon to pan, skin-side down, and reduce heat to medium-low. Cook for 5 to 6 minutes, pressing down on fish occasionally with a spatula, or until salmon looks cooked about halfway up the sides. Turn salmon over and fry for 4 to 6 minutes longer, depending on thickness, turning as needed, until fish is golden all over and just cooked through. Transfer to a plate and let cool slightly.
4. Place kale in a bowl and rub it through your hands for 2 minutes or until the leaves have softened and turned bright green.
5. Combine olive oil, lemon juice, zest, maple syrup and mustard. Season with salt and pepper. Drizzle over kale and toss to combine. Divide between 4 plates.
6. Discard salmon skin, and break into large chunks. Place fish on top of kale, add red onion and sprinkle with crispy capers.
7. Top with each serving with a poached egg. Season egg with salt and pepper and serve.
Serves 4
