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PREPARATION
- Pat salmon fillets dry with a paper towel. Season both sides with salt
- Heat 1/2 tbsp of olive oil in a pan over medium-high heat.
- Place the salmon fillets skin-side down and cook for 4-5 minutes until crispy. Flip and cook for another 2-3 minutes until the salmon is golden and cooked through.
- In a small bowl, combine mustard seeds with olive oil and stir well.
- Add the water and vinegar mixture, then stir again to blend.
- Finely chop the kale and transfer it to a large bowl.
- Finely chop the mint leaves and add them to the bowl.
- Sprinkle with salt and toss to mix evenly.
- Drizzle lemon juice over the salad and toss again.
- Finish by topping with roasted nuts for extra crunch.
- Plate the salmon alongside the kale salad, garnishing with extra mint and a squeeze of lemon if desired.
- Serve immediately and enjoy!
