WARM SALAD OF KALE, SALMON & POACHED EGG WITH CRISPY CAPERS

Massaging kale may seem a strange step, but that little bit of effort softens it and makes it a lot more enjoyable to eat. Topping that kale with crispy salmon, capers and the richness of a perfectly poached egg makes for a very satisfying dinner.

2 tbsp (30 mL) canola oil

¼ cup (60 mL) capers, well drained and patted dry

Generous 1½ lbs (750 g) salmon fillets, cut into 4 pieces

Salt and freshly ground black pepper

1 bunch kale, centre rib removed, torn into pieces, about 10 cups (2.5 L)

¼ cup (60 mL) olive oil

2 tbsp (30 mL) lemon juice

½ tsp (2 mL) grated lemon zest

2 tsp (10 mL) maple syrup

1 tsp (5 mL) grainy Dijon mustard

¼ cup (60 mL) thinly sliced red onion

4 large poached eggs

1 Heat canola oil in a large frying pan over high heat. Add capers and fry for 2 minutes or until light brown and dried. Use a slotted spoon to remove capers to a paper-towel-lined plate.

2 Season salmon well with salt and pepper.

3 Return pan to burner over medium-high heat and heat until you can see the oil shimmering. Add salmon to pan, skin-side down, and reduce heat to medium-low. Cook for 5 to 6 minutes, pressing down on fish occasionally with a spatula, or until salmon looks cooked about halfway up the sides. Turn salmon over and fry for 4 to 6 minutes longer, depending on thickness, turning as needed, until fish is golden all over and just cooked through. Transfer to a plate and let cool slightly.

4 Place kale in a bowl and rub it through your hands for 2 minutes or until the leaves have softened and turned bright green.

5 Combine olive oil, lemon juice, zest, maple syrup and mustard. Season with salt and pepper. Drizzle over kale and toss to combine. Divide between 4 plates.

6 Discard salmon skin, and break into large chunks. Place fish on top of kale, add red onion and sprinkle with crispy capers.

7 Top with each serving with a poached egg. Season egg with salt and pepper and serve.

Serves 4