Pan Fried Salmon, with Ginger Squash Puree and Garlicky Greens

Dale Says....

Simple, sumptuous and nutrient rich. This little number will definitely tickle your pickle!


Omega 3 rich, plus a decent array of phytochemicals too. Who said super healthy needed to be complicated?



Serves - 1

1 Salmon Fillet

Quarter of a butternut squash – diced, skin left on

1 inch piece of ginger – peeled and roughly chopped

2 cloves of garlic – finely chopped, divided into 2 portions

Half a red onion finely chopped

200ml vegetable stock – you may not need all of this

3 handfuls of curly kale

2 teaspoons soy sauce



Begin by making the puree. Saute the onion, half the garlic, and the ginger in a little olive oil with a good pinch of salt, until the onion softens. Add the diced squash, and enough stock to half cover the pan contents. remember, you can always add more, but you can’t take it away. Simmer until the squash is soft. Blend in a blender or with a stick blender.

Saute the remaining garlic in a little olive oil for around 1-2 minutes. Throw in the kale and the soy sauce and cook until the kale gets a bit softer, but a more vivid green.

Heat a little olive oil in a frying pan until it begins to smoke. Season the flesh side of the salmon fillet with a little salt and pepper and then place flesh side down in the hot pan. This pre heating is necessary to get the beautiful crispiness on the outside. Turn every few minutes. cook for 10-12 minutes.