Lemon Harissa Salmon with Kale & Apple Salad

INGREDIENTS

• 2 Packs Simply Better Fresh Organic Irish Salmon Darnes
• 2 Tsp Simply Better Expertly Blended Lemon Harissa
• 1 Tsp Simply Better Greek Oregano
• 3 Tbsp Simply Better Italian Extra Virgin Olive Oil
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
• 2 Packs Simply Better Fresh Cavolo Nero
• 1 Pack Simply Better Organic Butter Beans, drained and rinsed
• 1 Simply Better Limited-Edition Apple, thinly sliced
• 2 Tbsp Chopped Parsley
• 40g Mixed Seeds, toasted
• Knob of Simply Better Abernethy Sea Salted Butter

yogurt Dressing

• 100g Simply Better Authentic Greek Yogurt (0% Fat)
• 1 Tsp Simply Better Hot Yellow Mustard
• 1 Tbsp Simply Better Extra Virgin Olive Oil
• 1 Tsp Simply Better Handmade Wholegrain Mustard
• 1 Clove of Garlic, crushed
• Juice & Zest of 1 Lemon

METHOD

1. To make the yogurt dressing, combine the yogurt, garlic, both mustards, zest and juice of half the lemon, olive oil and mix well. Add a little water if needed to loosen to a dressing consistency. Season with salt & pepper and set aside.
2. Remove the stems from the kale, then shred finely and place in a large bowl. Add a pinch of salt and the remaining olive oil and massage for a minute to soften slightly. Add the sliced apple and butter beans to the bowl and toss to combine.
3. Mix the lemon harissa and oregano together in a bowl or baking dish with the oil. Pat the salmon darnes dry, then rub the spice mix all over the flesh and skin. Season well with salt and pepper.
4. Heat a large frying pan over a medium-high heat. Place the salmon flesh side down and cook for 2-3 minutes then turn over and cook for 4 minutes until the skin is charred and crisp. Add a knob of butter to the pan towards the end of cooking and allow to foam up, then use this to baste the salmon darnes.
5. Spoon the dressing over the kale and toss to coat, add any remaining juices from the salmon to the kale also. Scatter over the toasted seeds and fresh parsley and divide between bowls. Place the salmon on top, squeeze over the remaining lemon and serve immediately.