A sun-warmed take on Salmon Gratin, built on garlic and basil and finished the way we like it. Ready in about 45 min and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and basil elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the san marzano tomatoes and the rest of the garlic and basil flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped basil and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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