Quick pan-fried salmon with sweet-and-sour leeks

Quick pan-fried salmon with sweet-and-sour leeks
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Pan-fried salmon sits on a bed of sweet-and-sour leeks and lightly crisped kale in this healthy midweek recipe.

Nutrition: per serving

Calories
409kcals
Fat
22.2g (4.2g saturated)
Protein
37.3g
Carbohydrates
11.7g (10.7g sugars)
Fibre
6.5g
Salt
0.2g
Calories
409kcals
Fat
22.2g (4.2g saturated)
Protein
37.3g
Carbohydrates
11.7g (10.7g sugars)
Fibre
6.5g
Salt
0.2g

Ingredients

  • 3 tbsp olive oil
  • 4 leeks, finely sliced
  • 1½ tbsp brown sugar
  • 1½ tbsp balsamic vinegar
  • 4 sustainably sourced salmon fillets
  • 200g kale
  • Juice 1 lemon
  • Steamed potatoes to serve (optional)

Method

  1. Heat 1 tbsp olive oil in a medium frying pan over a low-medium heat. Add the leeks and cook, stirring, for 10-12 minutes until soft. Add the sugar and vinegar and cook for 5 minutes or until sweet and sticky. Set aside.
  2. Wipe the frying pan with kitchen paper, then add another 1 tbsp oil and heat until almost smoking hot. Add the salmon fillets and cook for 4 minutes, skin-side down. Turn and cook for 4 minutes more until golden and just cooked through. Boil a kettleful of water. Put the kale in a colander, then pour over the boiling water.
  3. Put the salmon on a plate and cover with foil to keep warm. Add another 1 tbsp oil to the frying pan and, over a medium-high heat, stir-fry the wilted kale for 2 minutes. Add a good squeeze of lemon juice, then season with salt and pepper. Mix in the leeks and taste – it may need a little more vinegar. Divide the leeks and kale among plates and top with the fish. Serve with steamed potatoes if you like.

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