How to make herb crusted salmon with a crunchy kale and beetroot salad
Herb crusted salmon with a crunchy kale and beetroot salad, and lemon butter sauce
If you’re on the lookout for a healthy autumnal dinner, we have just the dish for you – this salmon, kale and beetroot salad packs plenty of flavour and crunch!
Serves 2
2 salmon fillets
170g fresh breadcrumbs
2 tablespoons of butter, melted
2 tablespoons chopped tarragon leaves
Salt and pepper, to taste
For the salad
Large bunch of shredded kale
½ red onion – thinly sliced
Pickled beetroot – thinly sliced
Handful of mint
Handful of cashew nuts
Pumpkin seeds
Olive oil
50ml of lemon juice
1 clove of garlic, minced
For the lemon butter sauce
2 tablespoons butter
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
Preheat the oven to 280C. Blend the tarragon with breadcrumbs and add salt and pepper. Once blended, stir in butter.
Heat 1 tablespoon of oil in a large pan and sear two salmon fillets over a high heat for two minutes, skin side up. Flip the fillets and top each with the crumb mixture. Transfer the pan to the oven and bake for 10 minutes, or until the fish is cooked through.
To make the salad, massage kale with a little olive oil then combine with red onion, beetroot, mint and cashew nuts. Combine 50ml of olive oil, lemon juice, crushed garlic and black pepper, and drizzle the mixture over the top of the salad.
To make the lemon butter sauce, melt butter in pan then add the lemon juice. Add in the Worcestershire sauce, then remove from the heat and allow to cool. Dish out salad and top with herb crusted salmon fillets, pour the lemon butter sauce over the top of the fillets and sprinkle with pumpkin seeds and black pepper.
Recipe from The Saucy Fish Co. (thesaucyfishco.com)
