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Chinese Salmon and Crispy Kale

Sweet and salty, crispy seaweed stylee kale and succulent, pink, salmon with just a hint of the orient. A Chinese whisper if you will..

Chinese Salmon & Crispy Kale

I’ve always loved the Crispy Seaweed that you get at the Chinese.  I think it’s the combination of sweet and salty along with that satisfying crunch – plus hey, it’s one of your five a day right? So when  I recently discovered that, for the most part, it isn’t actually seaweed at all, but rather, cabbage or kale, I’ve got to say I felt a bit let down.

Once I got over my initial indignation, I realised that this could actually be a good thing! It meant I could recreate one of my favourite takeaway treats in my very own kitchen (without having to take a trip to the beach first…)

Chinese Salmon Crispy Kale

Now the good thing about this dish (other than the whole ‘no need for waders’ thing above and aside from the fact that it’s bloomin’ tasty) is that it’s unbelievably easy to make. You are no more than 10 minutes away from tucking into a mound of sweet and salty, crispy seaweed stylee kale and succulent, pink, salmon with just a hint of the orient. A Chinese whisper if you will…

Crispy Kale, Chinese Salmon

Chinese Salmon & Crispy Kale
Serves 2
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Ingredients
  1. For the Crispy Kale
  2. Around 3 handfuls of curly kale
  3. 1/2 tbs olive oil
  4. 1 tsp Maldon salt
  5. 1 heaped tsp brown sugar
  6. 1/2 tsp ground ginger (optional)
  7. For the Salmon
  8. 2 salmon fillets
  9. 1 tbs flour
  10. 1 tsp Chinese Five Spice
  11. 2 salmon fillets
Instructions
  1. Pre-heat the oven to 200 C
  2. Pick the leaves off the kale and chop finely
  3. Mix in the oil, salt, sugar and ground ginger so that all the kale is coated
  4. Place the kale on a baking tray so that it's all evenly laid out
  5. Roast in the oven for approx 6 minutes (check so it doesn't burn but it should be, well...crispy, when it comes out!)
  6. Meanwhile, mix the flour and five spice and put it on to a plate
  7. Coat each salmon fillet in the flour mix, shaking off any excess
  8. If you have a George Foreman Grill then place them in the grill and cook for 6 minutes (if not, then heat a drizzle of olive oil in a frying pan and fry the fillets for around 3 minutes per side.
Eat Drink Cook http://www.eatdrinkcook.co.uk/
 The recipe for Crispy Kale is based on one I found in my trusty Abel & Cole book (nope – this isn’t a sponsored post – but credit where credit’s due right!?)

For the fish, I use my George Foreman grill, thanks to my lovely Mother-in-Law who recently served us some perfectly cooked salmon using her’s and so inspired me to dig mine out of a cupboard and dust it off after months (ok, years…) of neglect.  If you don’t have one, then a frying or griddle pan will do just fine.

Recipe: Salmon en Croute

Lightly smoked, tender salmon fillets with a fresh, creamy, tarragon filling… all encased in a buttery, puff pastry…

Every now and then, I have an idea for a recipe that makes me nervous.  The image is so clear in my imagination that I can almost taste it, but I’m not sure if I can actually do it justice in the kitchen.

This little beauty of a dish was everything that I hoped it would be and I urge you all to give it a go!  It’s perfect for entertaining – it tastes luxurious and like you’ve been slaving in the kitchen for hours.  HOWEVER, it’s actually so fast to make, that you could comfortably do it after work one evening without even breaking a sweat.

salmon en croute

Salmon en Croute

(serves 2)

You will need:

2 smoked salmon fillets* (skinned)

1 tbs crème fraiche

1 tbs cream cheese

1 tbs chopped gherkin

1 tbs chopped tarragon

1 sheet ready-made puff pastry

1 tbs milk

*Don’t panic if you can’t get/don’t like smoked salmon fillets, the un-smoked variety will also be delicious!

  • salmon en croutePre-heat your oven to 180C (fan)
  • Mix your crème fraiche, cream cheese, chopped gherkin and chopped tarragon together in a bowl
  •  Place one of your salmon fillets in a square of puff pastry that will be big enough to wrap around both fillets on top of each other
  • Now spread over all of your creamy mixture (it may seem like quite a lot, but believe me, it’ll be perfect!)
  • Pop your second salmon fillet on the top (put it the other way round & upside down  so that the thinnest end is at the opposite end to the thinnest end of your first fillet)
  • Finally, pull both sides of your puff pastry up to the top and seal them together (brushing a bit of milk around the edges will help make the pastry stick)
  • Then push the pastry at both ends together so the whole parcel is completely sealed  – you can use the tines of a fork to help with this
  • Pop the little package on a baking tray (I find it much easier if it is covered with foil – the tray that is, not the salmon)
  • Brush with milk (this will help it to brown beautifully)
  • Bake for 20-25 minutes, until the pastry is golden
  • Serve with buttery new potatoes and a simple salad or some seasonal greens

The Calories

After asking for opinions on whether the inclusion of calories would be welcome or horrifying, I got a mixed response (although most seemed in favour) so I decided to introduce this final, secret if you want it to be, section to my recipes.  Enjoy (or not, as the case may be!)

Keep in touch!

I’d love you to get in touch through the comments section.  Let me know if you give this recipe a try – or if you have a favourite fish recipe that you’d like to share 🙂