Description
This easy pea and mint crusted salmon supper served with brown rice and crispy kale makes a super healthy, super delicious weeknight supper.
Ingredients
Scale
- 75g (3 oz) Frozen Petit Pois
- Zest of 1/4 Lemon
- Leaves from 3 Mint Sprigs, finely chopped
- 1/2 tbsp Extra Virgin Olive Oil
- 1/2 tbsp Panko Breadcrumbs
- Sea Salt
- Freshly Ground Black Pepper
- 1 Salmon Fillet
- Large Handful Chopped Curly Kale
- (2 oz) 55g Brown Basmanti Rice
Instructions
- Pre-heat the oven to 180 degrees (350 Fahrenheit).
- Boil the kettle, and cook the rice in a pan full of water for 25 minutes. I know most rice recipes tell you to measure the water out so it is fully absorbed, but this is the easiest way to burn rice. Unless you’re doing something with spices and flavours that requires more precision, just cook it like pasta!
- Defrost the peas in a sieve under a cold running tap, drain well and transfer to a small bowl or mortar and pestle. I love using my Cole & Mason one John Lewis gave me eons ago (mine is ceramic as it is lighter, but I adore the granite ones!), but if you don’t have one a fork and bowl will do!
- Add the lemon zest, chopped mint and olive oil. Mash until you have a chunky paste, and stir in the breadcrumbs and a bit of salt and pepper.
- Lay the salmon skin side down on a baking parchment lined baking tray, and press the pea mixture onto the top. Bake in the oven for 15 minutes until the salmon is just cooked through.
- Meanwhile, prepare the kale. Try both as a general side to see what you prefer, but you can either blanch it or cook it until crisp. To blanch your kale, remove any bits of hard, tough stem (the downside to buying those wonderfully cheap £1 for 1kg of chopped kale bags) and place it in a heatproof bowl. Pour over freshly boiled water and leave for two minutes. Drain it well, toss with a little sea salt and serve straight away (it loses heat quickly!) To crisp it, again remove the stems, and add to a frying pan with a good splash of oil (you can use any light cooking oil, but my preference is for extra virgin avocado oil here) over a high heat. Stir fry until it has gone a vibrant green and is a bit crispy around the edges. Again, toss with sea salt and serve right away.
- All that needs doing to get everything on the table is to carefully slide the salmon onto the plate, add the kale, and the rice, remembering to drain it really, really well!