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..
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…)
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…
- For the Crispy Kale
- Around 3 handfuls of curly kale
- 1/2 tbs olive oil
- 1 tsp Maldon salt
- 1 heaped tsp brown sugar
- 1/2 tsp ground ginger (optional)
- For the Salmon
- 2 salmon fillets
- 1 tbs flour
- 1 tsp Chinese Five Spice
- 2 salmon fillets
- Pre-heat the oven to 200 C
- Pick the leaves off the kale and chop finely
- Mix in the oil, salt, sugar and ground ginger so that all the kale is coated
- Place the kale on a baking tray so that it's all evenly laid out
- Roast in the oven for approx 6 minutes (check so it doesn't burn but it should be, well...crispy, when it comes out!)
- Meanwhile, mix the flour and five spice and put it on to a plate
- Coat each salmon fillet in the flour mix, shaking off any excess
- 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.
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.
