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Curtis Stone's crispy salmon with lentils, kale and miso-sesame dressing

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Serve crispy skinned salmon with lentils and kale for a super easy, veggie packed meal.

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes
One fillet of crispy skinned salmon served on a plate with lentils, kale and dressing

Ingredients

  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    In a bowl, toss the kale, onion, ¼ cup (60ml) lemon juice and 1 tsp sea salt flakes. Set aside, tossing occasionally.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5

    Divide salad and salmon among 4 plates. Sprinkle with remaining sesame seeds and serve with reserved dressing and lemon wedges.

    Curtis Stone's crispy salmon with lentils, kale and miso-sesame dressing

    Curtis Stone's crispy salmon with lentils, kale and miso-sesame dressing
    • Serves4
    • Cook time30 minutes
    • Prep time15 minutes
    Ingredients
    • 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
      Description

      Serve crispy skinned salmon with lentils and kale for a super easy, veggie packed meal.

      Method
      1. Step 1

        In a bowl, toss the kale, onion, ¼ cup (60ml) lemon juice and 1 tsp sea salt flakes. Set aside, tossing occasionally.
      2. 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.
      3. 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.
      4. 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.
      5. Step 5

        Divide salad and salmon among 4 plates. Sprinkle with remaining sesame seeds and serve with reserved dressing and lemon wedges.