How to make grilled salmon with a walnut and kale salad
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This salad is an omega powerhouse, starring walnuts and salmon fillets. The nuts add crunch and pair beautifully with the flavour of the oily fish – all tied up with a smoky dressing.
Prep: 20 minutes
Cook: 10 minutes
Serves 4
150g kale, roughly chopped, and the woodier stalks removed
3 lemons
1 tsp salt
2 anchovies
2 tbsp walnut oil
4 tsp soy sauce
4 tsp maple syrup
1 tsp smoked paprika
4 salmon fillets
120g walnuts, toasted and roughly chopped
150g cherry tomatoes, halved
40g parmesan, grated
Place the kale into a large mixing bowl and squeeze over the juice of one lemon, sprinkle with the salt and toss together to coat the leaves, then put to one side.
Next, muddle the anchovies in a pestle and mortar with the walnut oil, then set aside.
Whisk together the soy sauce, maple syrup and smoked paprika. Place the salmon fillets skin side up on a baking tray lined with foil and brush with the soy mixture.
Cut the remaining lemons in half and place next to the salmon fillets. Grill skin side up for 3-4 minutes, then turn them over and grill for a further 3-4 minutes, or until tinged golden brown.
While the salmon is grilling, toss the walnuts, tomatoes and parmesan together and add to the dressed kale, then stir the walnut oil and anchovy dressing through the salad.
Divide the salad between four plates and top with the salmon and griddled lemon to serve.
Recipe from California Walnuts (californiawalnuts.uk)
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