Curtis Stone's crispy salmon with lentils, kale and miso-sesame dressing
Serve crispy skinned salmon with lentils and kale for a super easy, veggie packed meal.
- 1 bunch Tuscan kale, stems removed, leaves thinly sliced
- 1 red onion, thinly sliced
- 1/3 cup (80ml) lemon juice
- 1 cup (200g) French-style lentils
- 2 tbs soy sauce
- 2 tbs miso paste
- 1 tbs rice wine vinegar
- 1 tbs sesame oil
- 2 tsp finely grated ginger
- 90ml vegetable oil
- 2 tbs sesame seeds, toasted
- 4 (about 160g each) skin-on salmon fillets
- Lemon wedges, to serve
In a bowl, toss the kale, onion, ¼ cup (60ml) lemon juice and 1 tsp sea salt flakes. Set aside, tossing occasionally.
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.
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.
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.
Divide salad and salmon among 4 plates. Sprinkle with remaining sesame seeds and serve with reserved dressing and lemon wedges.