Baked salmon recipe from the inclusive world of Dame Fandango

meat and fish | baked salmon on a bed of chilli, rosemary and lime kale

Serves 1

This is a recipe loosely based on one in the archive at the Riverford farm website. It's bursting with health and extremely easy to do. Also, kale is fabulously healthy vegetable!

Wheat free, dairy free, nut free version...

Ingredients...

One salmon fillet
2 handfuls kale, rinsed and chopped into cm shreds
Tbsp onion, finely chopped
2 tsp red chilli chopped finely
Salt and pepper
½ lime
Twig of rosemary
Dessert spoon of oil

Method...

Heat the oven to 170°C
Bake the fish in a foil parcel according to the weight - 15 minutes or so.
In a pan, heat the oil and fry the onions with a little salt until softening, then add the chilli and rosemary.
Cook for a minute of so and add the kale - don't shake the water off like you would another vegetable/salad - you'll need the moisture to stop it sticking. Squeeze the lime over the kale and stir.
Cook, stirring frequently on a medium heat for 5-10 minutes until cooked.
When the salmon is ready, take the rosemary out of the kale, check if it needs more salt, arrange on a plate and put salmon top. Grate with black pepper and serve immediately.

Maybe serve with...

This is delicious served with broccoli and julienne carrots, and also with slices of avocado garnished with diced red pepper.

If you have salmon leftover, see the marvelous multi-purpose salmon and fish drizzled with warm tomato vinaigrette, quick chic salmon and mango pepper boats.

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