Salmon with sautéed kale and courgette
This pan-friedsalmon with sautéed kale and courgetteis a lovely summer dish. It’s ready within 15 minutes, so it’s ideal on busy or lazy days. Serve it with rice, pasta, couscous, quinoa or a mash.
Ingredients
Method
- Cut the courgette in half lengthwise, then cut into 1 cm thick pieces. Discard the stem of the pepper, then thinly slice it. Roughly chop the garlic.
- In a large non-stick, heat olive oil. When hot add the courgette in an even layer. Cook, for 3 to 4 minutes, or until lightly browned. Turn them and add the pepper slices, garlic, chilli flakes and capers. Season with salt and pepper, then add the red wine vinegar. Put a lid on, and sauté for about 3 minutes, until the veggies are tender.
- Add the kale and a dash of water. Cook under a lid, stirring occasionally, for about 5 minutes, or until the kale has slightly wilted.
- While the vegetables cook, pat the fish dry with paper kitchen towels.
- Mix the paprika and flour. Season with salt and pepper then coat the fish pieces with it.
- Heat some oil in another pan. When hot, add the seasoned fish, skin side downwards. Fry for 2-3 minutes, then flip them over and lightly brown them. Don’t overcook the fish!
- Plate the sautéed vegetables and place the fish on top.