• 150 g kale(stalks removed and roughly chopped)
  • 3 lemons
  • 1 teaspoon salt
  • 2 anchovies
  • 2 tablespoons of walnut oil
  • 4 teaspoons of soy sauce
  • 4 teaspoons of maple syrup
  • 1 teaspoon smoked paprika
  • 4 salmon fillets
  • 120 g California walnuts (toasted and roughly chopped)
  • 150 g cherry tomatoes (halved)
  • 40 g parmesan (grated)


  1. Place the kale into a large mixing bowl and squeeze the juice of one lemon over it, sprinkle with the salt and toss together to coat the leaves and then leave aside to rest.
  2. Muddle the anchovies in a pestle and mortar with the walnut oil and set aside.
  3. Whisk together soy sauce, maple syrup and smoked paprika. Place the salmon fillets skin side up on a baking tray lined with foil and brush with the soy mixture.
  4. Cut the remaining lemons in half and place next to the salmon fillets. Grill with skin side up for 3-4 minutes, then flip the fillets and grill for further 3-4 minutes, or until tinged golden brown.
  5. While the salmon is grilling, toss the California walnuts, tomatoes and parmesan together and add to the dressed kale, then stir the walnut oil and anchovy dressing through the salad.
  6. Divide the kale salad between four plates and top with the grilled salmon and lemon to serve.