2 × 200 g salmon fillets, skin on and bones removed
olive oil, for frying
2 1⁄2 tablespoons capers, drained
1 garlic clove, sliced
1 bunch kale, well washed, tough stalks cut out
zest and juice of 1⁄2 lemon, plus wedges, to serve
freshly ground black pepper
1. Pat the skin of the salmon dry with kitchen paper, then rub it with salt and leave it for 30 minutes. The salt will draw the moisture from the salmon and help make a delicious, crispy skin.
2. Scrape the excess salt from the skin (you can use the blunt side of a knife), and pat it dry.
3. Add a splash of oil to a heavy-based frying pan and bring it to a medium heat. Cook the fillets for about 4 minutes, skin-side down, until crisp, then gently flip and cook for a further 2–3 minutes, depending how you like your salmon cooked. Don’t forget that the heat will keep cooking the fish after you take it off the stove, so don’t overcook it. It should be soft and flake easily.
4. While the salmon is cooking, heat about 2 cm of oil in another pan over medium to high heat. When the oil is hot, flash-fry the capers for 30 seconds, then remove from the oil and set aside.
5. Now, in the same pan, sauté the garlic for 30 seconds before adding the kale, moving it around to coat with the oil. Add the zest, a squeeze of lemon, pepper and half the capers and toss in the pan just long enough to wilt the kale (don’t let it go soggy).
6. Place a bed of kale on each serving plate, lay the salmon fillets on top and throw over the remaining crispy capers. Serve with a wedge of lemon on the side.
This recipe appears in Cook Book by Matt Preston, available now from Pan Macmillan.