The kind of Greek plate you make on repeat. garlic and yoghurt, a proper char, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and yoghurt 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. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the kalamata olives and the rest of the garlic and yoghurt 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 topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Greek
Members
Weeknight-friendly Aubergine Side with the garlic and yoghurt we come back to again and again....
Greek Weeknight-friendly Lentil Ramen with the lemon and oregano we come back to again and again. Big...
Greek A sun-drenched take on Squash Ragu, built on honey and walnut and finished the way we like it....
Greek This Greek Tart leans on honey and walnut to do the heavy lifting. We smoke the Turkey for real...