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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 courgette
  • 2 cloves of garlic
  • ½ tsp chilli flakes optional
  • 2 tsp capers
  • 1 bell pepper
  • 2 handfuls of chopped curly kale
  • 1 Tbsp red wine vinegar
  • Dash of water
  • Salt and pepper
  • For the fish
  • 1 Tbsp chickpea or corn flour 1 tsp sweet paprika salt and pepper

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. While the vegetables cook, pat the fish dry with paper kitchen towels.
  5. Mix the paprika and flour. Season with salt and pepper then coat the fish pieces with it.
  6. 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!
  7. Plate the sautéed vegetables and place the fish on top.