Walnut and kale salad with grilled salmon

INGREDIENTS

150 g kale stalks removed and roughly chopped

3 lemons

1 tsp salt

2 anchovies

2 tbsp walnut oil

4 tsp soy sauce

4 tsp maple syrup

1 tsp smoked paprika

4 salmon fillets

120 g California walnuts toasted and roughly chopped

150 g cherry tomatoes halved

40 g parmesan grated

METHOD

Place the kale into a large mixing bowl and squeeze over the juice of one lemon, sprinkle with the salt and toss together to coat the leaves, then leave to one side.

Next, muddle the anchovies in a pestle and mortar with the walnut oil, then set aside.

Whisk together the soy sauce, maple syrup and smoked paprika. Place the salmon fillets skin side up on a baking tray lined with foil and brush with the soy mixture.

Cut the remaining lemons in half and place next to the salmon fillets. Grill skin side up for 3-4 minutes, then flip the fillets and grill for a further 3-4 minutes, or until tinged golden brown.

While the salmon is grilling, toss the California walnuts, tomatoes and parmesan together and add to the dressed kale, then stir the walnut oil and anchovy dressing through the salad.

Divide the kale salad between four plates and top with the salmon and griddled lemon to serve.

Recipe credit: California Walnuts