Healthy and easy to prepare Crispy Salmon with Kale Slaw. From start to finish this recipe only takes 10 minutes so this is good for any skill level who wants something whipped up in a flash. Packed with Omega 2 Oils for those who are looking for something light and healthy. The Kale Slaw can be replaced with any salad on your choosing. It’s all about keeping it simple but delicious.
200g Tasmanian Salmon Fillet skin on
Half of a packet of Kale Slaw
1 tbsp of plain Greek Yoghurt
1/2 Lemon Juice
20ml of Coconut Oil
Pinch of Himalayan Salt
Pinch of Black Pepper
Mix the lemon juice, salt and pepper into the Greek yoghurt and stir through the kale slaw and put aside.
Add coconut oil to cast iron pan on the stove top
When smoking add salmon skin side down (this should make the skin crispy and it will be like a crumb) for about 4 minutes.
Turn pan down to low and turn the salmon and cook for a further 6 minutes or until your preferred style.
Serve with the salad and sprinkle the salmon fillet with the crispy skin crumb.
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