LeaderBrand Kale w Salmon

LeaderBrand Kale with Salmon & Feta Balls

Serves 4


Place the feta cheese in a bowl and mix in nutmeg, lemon zest and pepper. Mix until creamy. Use small spoonfuls to roll into balls, then roll into the chopped herbs. Set aside on a tray and place in the fridge.

Cut a piece of baking paper and lay on the inside of a frying pan. Drizzle with olive oil and heat over a medium heat. Brush the salmon with extra olive oil and sprinkle with salt and pepper. Cook skin-side down for 5 minutes. Holding the fish down on the pan with a spatula or palette knife. Turn and cook for a further 3 minutes for medium or until cooked to your liking.

To make the dressing, mix the olive oil, lemon juice, wholegrain mustard and sherry vinegar together in a small glass jar or jug. Season to taste with salt and freshly ground black pepper. Pour a little of the vinaigrette into a large salad bowl. Add the LeaderBrand Kale and toss gently to coat the leaves with the vinaigrette.

Serve the crispy skinned salmon on a bed of dressed kale leaves and accompanied with the creamy feta and herb balls. Serve with lemon or lime wedges.

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