1 tbsp chilli infused olive oil
480g pack 4 Scottish salmon fillets
1 bunch salad onions, chopped
2 cloves garlic, crushed
400g can haricot beans, drained
1½ tbsp Cooks’ Ingredients Herby Zaatar
1 Knorr Fish Stock Pot
150g pack Pentland Brig kale, thick stalks removed, leaves shredded 


1. Heat the oil in a frying pan and cook the salmon fillets, skin-side down, for 7 minutes until crisped. Turn the fillets, cook for 1 minute and transfer to a plate.

2. Add the salad onions to the pan and cook for 3 minutes. Add the garlic and fry for 1 minute. Stir in the beans, zaatar, stock pot and 400ml water. Heat until simmering. Stir in the kale and cook gently for 10 minutes until the juices have thickened and the kale is tender.

3. Return the salmon to the pan and cook, covered, for 3 minutes or until the fish is thoroughly cooked through, pink and opaque.

Cook’s tipIf you’re not keen on kale, you can try spring greens, cabbage or cavolo nero instead, cutting away any large stalks before rolling and shredding the leaves. You can also vary the fish and the beans, so it’s really flexible. Try firm fish fillets, such as trout, cod or haddock, and perhaps chickpeas, cannellini or butter beans in place of haricot. 


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