Ingredients
Method
- Salmon fillet
- 1 Spring Onion (for garnish)
- 1 Chilli
- Kale
- Thumb size piece of Ginger, sliced julienne
- 4 sliced Garlic cloves
- 100ml Light Coconut Milk
- 1 tsp Fish Sauce
- 1 tsp Soy Sauce
- Olive oil
- Sea salt
Method
- Pre-heat the oven to 170 deg. Place the salmon fillet into a small oven proof dish, add the coconut milk, fish sauce and soy sauce and cover with tin foil. Place in the oven for 15-20 minutes (depending on the size of the fillet) or until cooked.
- Meanwhile, scatter kale on an ovenproof tray, spray with olive oil and sprinkle with salt and pepper.
- In a small frying pan add 50ml olive oil and place on a low heat. Add ginger, garlic, chilli and a pinch of sea salt. Fry the ingredients low and slow until golden. Remove from the pan and dry on kitchen roll. The combo should now be crispy and crunchy!
- 5 minutes before the salmon is ready, pop the kale into the oven. Once crisp, remove from the oven along with the salmon and it's time to plate up!
- Scatter the crunchy chilli, ginger and garlic over the kale and dress the salmon with chilli and spring onion.
30 Minutes