Steamed soy-salmon and kale
Gently steamed to preserve moisture and nutrients, the salmon stays tender and flaky while the kale turns silky and vibrant.
Equipment
- 1 baking tray
- parchment paper
Ingredients
The soy salmon
- 20 g ginger grated
- 2 garlic cloves grated or minced
- 2 tbsp soy sauce
- 1 lemon zested
- juice of half a lemon
- 4 salmon fillets
- 1 green chilli sliced
For the kale
- 1 large bunch of kale, stems removed and roughly torn
- 1 tbsp olive oil
- Salt and pepper
Instructions
- Preheat your oven at 160°C.
The kale
- Add the kale to the baking tray lined with a sheet of parchement paper. Add the olive oil, salt and pepper and massage well for about a minute.
The salmon
- Combine the soy sauce, the ginger, garlic, juice of 1/2 lemon and zest of a lemon in a bowl. Brush the salmon fillets with the marinade and let sit for at least 10mins.
- Place your salmon over the kale, add your chillis over everything along with the rest of your marinade.
- Place a second sheet of parchment paper directly over the ingredients. Align it with the bottom sheet, then fold and crimp the edges of both sheets together all the way around to create a tight seal. Press firmly as you fold to ensure the packet is completely closed, this traps the steam inside while cooking.
- Add your tray in the oven an cook for 20 minutes.
- Plate the kale first, creating a warm bed.Lay the salmon on top. Finish with a squeeze of lemon juice and a generous drizzle of olive oil.Optional: add a spoonful of yogurt on the side for creaminess.