Roasted Kale and Green Beans with Salmon Fillet in a Parsley and Garlic Butter with Capers and Cocktail Prawns
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Course
Servings: 2
Ingredients
2100gsalmon fillets, skinned
100gKale, coarsely chopped and stemmed
100ggreen beans, ends trimmed, cooked al dente
salt and coarse black pepper
100gcocktail prawns, drained
1tbspcapers, drained
Parsley and Garlic Butter
60gbutter
2clovesgarlic, peeled and chopped
2tbspchopped parsley
Optional extras
1tspchilli flakes
1 tspsweet paprika
Instructions
Wash the kale well and pat dry. Melt 40g butter and toss the kale, coating thoroughly.
Put into a shallow baking dish and roast for 12-15 minutes 180C/Gas mark 4 until starting to crisp. Toss well.
Place the green beans on top of the kale, then top with the salmon fillets. Season with salt and pepper. Place a 10g coin of butter over each fillet. If using sprinkle with chilli flakes or paprika.
Cook for a further 10-12 minutes until the salmon is just cooked. Sprinkle the prawns and capers over the dish and heat through for 4-5 minutes.
Parsley and Garlic Butter
Soften the butter slightly and stir in the garlic and parsley. Mix well. Using cling film to help, shape the butter into a sausage shape. Chill until ready to use.
Use two-thirds to start cooking the kale and divide the rest into two coins to top the salmon.
Notes
Tip - I use the small cocktail prawns found in the frozen fish compartment. if you're not a fan of capers try sliced black olives or chopped sun-dried tomatoes..... or a mixture of your choice. These are all added at the last stage. When making the butter it is worth making a large batch into 2 or 3 rolls. Here are some suggestions for other flavours-
Coriander and chilli flakes
Parsley and mustard seeds - great with gammon steaks
Sage and lemon rind
Mint, coarse black pepper and finely chopped spring onion - melt and drizzle over griddled halloumi
Rosemary, orange rind and ground coriander - great with broccoli or spread over chicken breasts before grilling