Name: Curtis Stone's crispy salmon with lentils, kale and miso-sesame dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: japanese
Ingredients: 1 bunch Tuscan kale*, stems removed, leaves thinly sliced; 1 red onion, thinly sliced; 80ml lemon juice; 200g lentils; 42.00 gm soy sauce; 48.00 gm miso paste; 20.00 ml rice wine vinegar; 20.00 ml sesame oil; 2 tsp finely grated ginger; 90ml vegetable oil, divided; 24.00 gm sesame seeds, toasted, divided; 4 (about 160g each) skin-on salmon fillets; Lemon wedges, to serve

Curtis Stone's crispy salmon with lentils, kale and miso-sesame dressing

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Crispy salmon fillet with hearty salad for a flavorful weeknight dinner.

Ingredients:

1 bunch Tuscan kale*, stems removed, leaves thinly sliced
1 red onion, thinly sliced
80ml lemon juice
200g lentils
42.00 gm soy sauce
48.00 gm miso paste
20.00 ml rice wine vinegar
20.00 ml sesame oil
2 tsp finely grated ginger
90ml vegetable oil, divided
24.00 gm sesame seeds, toasted, divided
4 (about 160g each) skin-on salmon fillets
Lemon wedges, to serve

Instructions:

Combine the kale, onion, 1/4 cup (60ml) lemon juice, and 1 teaspoon sea salt flakes in a bowl. Let it sit, tossing occasionally.
In a large saucepan, bring 3 cups (750ml) water to a boil over high heat. Stir in lentils and simmer covered on medium-low heat for 20 minutes, or until just tender. Drain well and spread lentils on a large baking tray to cool completely before adding them to the kale mixture.
Whisk together soy sauce, miso paste, vinegar, sesame oil, ginger, 1/3 cup (80ml) vegetable oil, and 1 tablespoon lemon juice in a medium bowl. Set aside 1/4 cup (60ml) of the dressing. Toss kale mixture with 1/2 tablespoon sesame seeds and the reserved dressing. Season with salt and pepper.
Heat 2 teaspoons of vegetable oil in a large non-stick frying pan over medium heat. Place the salmon in the pan skin-side down and cook for 5 minutes until the skin is crisp. Flip the salmon and cook for an additional 2-3 minutes until it is mostly opaque with a rosy centre.
Plate the salad and salmon evenly onto 4 plates. Sprinkle with the remaining sesame seeds, and serve with the reserved dressing and lemon wedges.

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