Dinner Recipes: Oh Kale Yes! - Another Kale Supersalad and Grilled Salmon
Recipe 1: (Serves 3)
Double Kale, Dragonfruit, Beetroot, carrot salad in a Maple Syrup dressing
Ingredients:
- 1/2 a Carrot, shredded. (I used a fruit/potato peeler, then thinly sliced the shreds with a sharp knife).
- 142g of Kale (Use half the pack to make in to Kale Chips)
- 1 Small Dragonfruit
- 5 small beetroots
- 1 packet, or 2 pomegranates worth of seeds
For the Dressing:
- 8 tbsp olive oil
- 4 tbsp maple syrup
- 2 tbsp dijon mustard
- juice of 1 lemon
- 1 tsp cinnamon
- salt and pepper to taste
Method:
1. Wash and drain the Kale. Dry using paper towels, or a salad spinner.
2. For the Kale chips, season the half of the Kale with a generous drizzle of olive oil, salt, pepper, then pop that in the oven at 170°C and roast for 8-12 minutes. (The other half will be served uncooked, to create that crispy/soft balance).
2. Using a fruit/potato peeler, peel the carrot in to large shreds. After this use a sharp knife to finely slice the large shreds of carrot.
3. Slice the beetroot and dragonfruit in to small bitesize chunks.
4. Cut the pomegranate in half and take the seeds out. (Skip this step if you've bought the seeds).
5. Remember to check the kale chips, so it crisps well and does not burn. (I recommend checking halfway around 4-6 minutes)
6. Once the kale chips are ready, on top of the fresh, raw kale, beetroot and dragonfruit. Then add in the thinly sliced carrot, and top with a generous amount of pomegranate seeds! Sprinkle a bit of pepper to finish and your dressing.
For the Dressing:
Combine all ingredients and give them a good stir/shake. I prefer to get an empty jam jar or bottle and 'shake em' all up!
Recipe 2:
Grilled Salmon with Lemon/Dill Butter and Dill Mayonnaise
This is the main dish, and by no means less important than the salad. You need your protein someway or another! Its in my opinion easier than the salad though!
Ingredients: (Serves 3)
- 3 individual salmon filets, preferably with the skin attached (got them from the fishmonger) *skin keeps the salmon moist and prevents it from drying out and is actually good for you*
- 1 lemon, thinly sliced to dress the salmon
- 1 large handful of dill
- salt and pepper to season
- a wee bit of flour to dust the salmon prior to pan frying
For the Dill Mayonnaise:
- 8 tsp of mayonnaise
- 2 tsp of grainy dijon mustard
- 1 large handful of dill
- juice of half a lemon
- 1 tsp tomato ketchup
Method:
1. Bring the salmon out 5-10 minutes before cooking, so that it can sit at room temperature for a bit.
2. Slice the skin sideways on the salmon. If you are wondering what on earth I'm on about check out chef Ramsey below at 2:30 mins. It apparently keeps the salmon from shrivelling up on the pan.
3. Season the salmon skin with salt and pepper and drizzle it with olive oil.
4. Cover a pan with olive oil and heat it up on medium heat. Pop the salmon in (skin down first) and watch the salmon go from transluscent to opaque. (It usually takes 4-5 minutes per side)
5. Switch the salmon to the other side and repeat step 4.
For the lemon/dill mayonnaise:
1. Put all the ingredients in a blender and blend until everything is well blended.
For the lemon/dill butter:
1. put a knob of butter on low heat in a pan, and chuck in a handful of dill. Once the butter melts pour this on to the salmon.
6. Serve the salmon with the sliced lemon underneath.