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Method
Step 1
In a bowl, toss the kale, onion, ¼ cup (60ml) lemon juice and 1 tsp sea salt flakes. Set aside, tossing occasionally.
Step 2
In a large saucepan, bring 3 cups (750ml) water to the boil over high heat. Add lentils. Reduce heat to medium-low. Cover and simmer for 20 mins or until lentils are just tender. Drain well. Arrange lentils over a large baking tray to cool completely. Add cooled lentils to kale mixture.
Step 3
In a medium bowl, whisk soy sauce, miso paste, vinegar, sesame oil, ginger, ⅓ cup (80ml) vegetable oil and remaining 1 tbs lemon juice. Reserve ¼ cup (60ml) dressing in a bowl. Toss kale mixture with ½ tbs of the sesame seeds and the remaining dressing. Season with salt and pepper.
Step 4
In a large heavy non-stick frying pan over medium heat, add remaining 2 tsp vegetable oil and cook salmon, skin-side down, for 5 mins or until skin is crisp. Turn and cook for 2-3 mins or until mostly opaque with a rosy centre.
Step 5
Divide salad and salmon among 4 plates. Sprinkle with remaining sesame seeds and serve with reserved dressing and lemon wedges.
Serve crispy skinned salmon with lentils and kale for a super easy, veggie packed meal.
Method
Step 1
In a bowl, toss the kale, onion, ¼ cup (60ml) lemon juice and 1 tsp sea salt flakes. Set aside, tossing occasionally.
Step 2
In a large saucepan, bring 3 cups (750ml) water to the boil over high heat. Add lentils. Reduce heat to medium-low. Cover and simmer for 20 mins or until lentils are just tender. Drain well. Arrange lentils over a large baking tray to cool completely. Add cooled lentils to kale mixture.
Step 3
In a medium bowl, whisk soy sauce, miso paste, vinegar, sesame oil, ginger, ⅓ cup (80ml) vegetable oil and remaining 1 tbs lemon juice. Reserve ¼ cup (60ml) dressing in a bowl. Toss kale mixture with ½ tbs of the sesame seeds and the remaining dressing. Season with salt and pepper.
Step 4
In a large heavy non-stick frying pan over medium heat, add remaining 2 tsp vegetable oil and cook salmon, skin-side down, for 5 mins or until skin is crisp. Turn and cook for 2-3 mins or until mostly opaque with a rosy centre.
Step 5
Divide salad and salmon among 4 plates. Sprinkle with remaining sesame seeds and serve with reserved dressing and lemon wedges.
