Roast salmon with rye & horse­rad­ish crum­ble & kale salsa verde

BBC Good Food - - Weekend -

This is a play on the clas­sic com­bi­na­tion of flavours that work so well in a salad or sand­wich, it’s also so easy!

SERVES 6-8 PREP 35 mins COOK 25 mins MORE EF­FORT

1 white onion, peeled and sliced 200ml cider

1.2kg side of salmon, skin re­moved 1 bunch of kale, washed

3 gar­lic cloves, grated

1 lemon, zested and juice of half 120ml good olive oil

3 salted an­chovies

crème fraîche, to serve

for the crum­ble

250g crusty dark rye bread, crusts re­moved, dried and blended to a chunky crumb

2 tbsp dried onion flakes

2 tbsp chopped pars­ley

1 tbsp chopped dill

4 tbsp grated horse­rad­ish 75 but­ter, melted

1 Heat oven to 160C/140C fan/gas 4. To make the crum­ble, mix the crumbs, onion flakes, herbs, horse­rad­ish, 1 tsp salt and melted but­ter to­gether, then set aside. Line a bak­ing tray with bak­ing parch­ment, scat­ter over the sliced onions and driz­zle with cider. Sprin­kle with a lit­tle salt and lay the salmon on top, skin-side up. Loosely pack over the crum­ble mix. Roast in the oven for 20 mins, or un­til just cooked through

2 While the fish is cook­ing, blanch the kale in boil­ing wa­ter for 2 mins, drain and re­fresh un­der cold wa­ter. Put the kale, gar­lic, lemon zest, oil and an­chovies in a food pro­ces­sor and blend to a coarse salsa. Sea­son to taste. 3 Once the fish is cooked, re­move from the oven and leave to rest for 5 mins. Pull apart into large chunks and serve with onions, salsa and crème fraîche.

GOOD TO KNOW vit c • omega 3 • 1 of 5-a-day • gluten free

PER SERV­ING 683 kcals • fat 46g • sat­u­rates 11g • carbs 25g • sug­ars 5g • fi­bre 4g • pro­tein 37g • salt 1.9g

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