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How to make Curtis Stone's crispy salmon with lentils, kale and miso sesame dressing

Yield = 4
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 1 bunch Tuscan kale*, stems removed, leaves thinly sliced
  • 1 red onion, thinly sliced
  • 1/3 cup (80ml) lemon juice, divided
  • 1 cup (200g) French-style lentils
  • 2 tablespoons soy sauce
  • 2 tablespoons miso paste
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons finely grated ginger
  • 90ml vegetable oil, divided
  • 2 tablespoons sesame seeds, toasted, divided
  • 4 (about 160g each) skin-on salmon fillets
  • Lemon wedges, to serve

Method

  • Step 1 In a bowl, toss the kale, onion, 1/4 cup (60ml) lemon juice and 1 teaspoon sea salt flakes. Set aside, tossing occasionally.
  • Step 2 In a large saucepan, bring 3 cups (750ml) water to the boil over high heat. Add lentils. Reduce heat to medium-low. Cover and simmer for 20 mins or until lentils are just tender. Drain well. Arrange lentils over a large baking tray to cool completely. Add cooled lentils to kale mixture.
  • Step 3 In a medium bowl, whisk soy sauce, miso paste, vinegar, sesame oil, ginger, 1/3 cup (80ml) vegetable oil and remaining 1 tablespoon lemon juice. Reserve 1/4 cup (60ml) dressing in a bowl. Toss kale mixture with 1/2 tablespoon of the sesame seeds and the remaining dressing. Season with salt and pepper.
  • Step 4 In a large heavy non-stick frying pan over medium heat, add remaining 2 teaspoons vegetable oil and cook salmon, skin-side down, for 5 mins or until skin is crisp. Turn and cook for 2-3 mins or until mostly opaque with a rosy centre.
  • Step 5 Divide salad and salmon among 4 plates. Sprinkle with remaining sesame seeds and serve with reserved dressing and lemon wedges.