Poached salmon fillets taste even better with these delicious sides – creamy sweet potato mash with lightly toasted pine nuts and pan-fried kale with garlic.
- 400 g bunch kale
- 2 tbsp olive oil
- 4 green spring onions, chopped
- 2 cloves garlic, crushed
- ¼ cup pine nuts, lightly toasted
- 1 tsp finely grated fresh lemon rind
- 1 pinch dried chilli flakes
- 600 g boneless skinless salmon fillets
- 1 tbsp white wine vinegar
- lemon wedges, to serve
- 800 g sweet potato, peeled, chopped
- ⅓ cup milk
- To make mash, boil potato until tender. Drain. Mash with milk in a bowl until smooth. Season. Cover to keep warm.
- Remove kale leaves from stalks. Discard stalks. Thickly shred kale. Wash under cold water. Drain lightly, leaving a little water on leaves.
- Heat oil in a stockpot over a medium heat. Add kale, onions and garlic. Cook, stirring occasionally, for about 5 minutes, or until kale is wilted and tender. Season. Stir in nuts, rind and chilli.
- Meanwhile, place salmon in a deep frying pan. Cover with water. Add vinegar. Bring to a simmer. Simmer for about 1 minute, or until cooked to your liking.
- Serve salmon over mash with kale and lemon wedges.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.7 g|
|Total carbohydrates||34.2 g|
|- Sugars||7.8 g|
|Dietary fibre||5.2 g|