Organic fed Salmon with spring onion ragout, truffle and purple kale

  • Serves: 1
  • Cooks in: 12 minutes
  • Difficulty: Easy
Spring onions
Roscoff onions 
Olive oil 
Sea salt 
Autumn black truffle 
Purple kale 
Sea salt 
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 Place a non-stick pan on the stove and heat to a medium temperature.
Drizzle olive oil in the pan.
Place the salmon skin side down for 6 minutes or until the skin gets crispy. 
Once crispy, turn the salmon over and cook flesh side down for 1 minute. 
Once cooked remove the pan from the heat.
Leave the salmon in the pan.
Place a small pot on the stove at medium heat and add a drizzle of olive oil. 
Once hot add the onion ragout and truffle. 
Cook over medium heat for 2 minutes or until wilted. 
Season with a pinch of salt and cracked pepper.
Season the salmon with salt.
Serve the spring onion ragout on the side.