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Such a lovely seasonal fish dish that can be prepared in under 20 minutes. Cavolo Nero takes on flavour brilliantly so the garlic and chilli are perfect for this. ⠀⠀⠀⠀⠀
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Serves 2
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INGREDIENTS ⠀⠀⠀⠀⠀
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2 Salmon fillets⠀
200g cavolo nero chopped, steamed and drained⠀
150g cherry tomatoes ⠀
1 clove garlic sliced ⠀
1 red chilli sliced ⠀
Olive oil⠀
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METHOD
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Season the Salmon fillets with salt and pepper. Place the salmon skin side down in a hot pan with a little oil. Cook for 5 minutes or until the skin is golden and crisp. Turn the salmon over and cook for another 3 minutes. Now turn the heat off and let the salmon sit in the pan for 10 minutes. The residual heat will cook the salmon through. ⠀
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Sauté the garlic and chilli in a pan using olive oil until the garlic just begins to change colour. It doesn’t take long so be careful not to burn the garlic or it will taste bitter. Now stir in the cavolo nero and coat with the garlicky chilli oil. Season with salt and pepper. ⠀ ⠀
Drizzle the the tomatoes in olive oil and roast for 10 minutes at 200 degrees.⠀
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