Instructions

1. Preheat the oven to 180°C.
2. Shred the kale or cavolo nero and cut the carrot into long thin slices. Chop the spring onions.
3. Line the base of a baking dish with the carrot slices then scatter the kale on top. Drizzle with the soy sauce and half of the Teriyaki. Gently toss the cabbage pieces.
4. Cut the salmon fillets in half and lay them on top the cabbage. Scatter with sesame seeds and half of the spring onion pieces. Drizzle with the sesame oil and remaining Teriyaki sauce.
5. Cover the dish with foil, then bake in the oven for 20 minutes or so. Take off the foil for the last 5 minutes if you want the top of fish to look golden (basting them with the cooking jus will also help).
6. Scatter the remaining spring onion on top and serve.