Crispy Spiced Salmon & Nutty Kale Salad
By Mob · mob.co.uk
25 min4
Pan-seared salmon with crispy skin, topped over a massaged kale salad with beans, avocado, toasted seeds and a garlicky yoghurt dressing.
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| prepPat salmon fillets dry | ||||
| 4 skin-on salmon fillets | Mix spices, coat salmon | Sear salmon skin-side down 4–5 min, flip, cook 2 min per side | Plate salad, top with salmon, squeeze lemon, serve | |
| 1 tsp ground cumin | ||||
| 1 tsp smoked paprika | ||||
| 1 tsp ground coriander | ||||
| Olive oil (for salmon) | ||||
| Salt (for salmon) | ||||
| Black pepper (for salmon) | ||||
| 1 garlic clove | Whisk dressing until smooth | Coat salad with dressing, scatter seeds & parsley | ||
| 200 g Greek yoghurt (5% fat) | ||||
| 1 tsp Dijon mustard | ||||
| Juice of 1 lemon (for dressing) | ||||
| 60 ml extra virgin olive oil | ||||
| Salt (for dressing) | ||||
| Black pepper (for dressing) | ||||
| 300 g kale | Massage kale with oil & salt | Toss in beans & avocado | ||
| Olive oil (for kale) | ||||
| Salt (for kale) | ||||
| 1 × 400 g can cannellini beans, drained and rinsed | ||||
| 1 avocado, sliced | ||||
| 40 g mixed seeds | Toast seeds 2 min, cool | |||
| 10 g fresh parsley | ||||
| 0.5 lemon (for finishing) | ||||
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