Sticky Salmon with Crunchy kale & Strawberry Salad

Ever seen one of those mums out shopping with a little one crying and busting out of the pram? You’re not sure who looks more tired, the mum or the baby and you can’t help but wonder, why not take the poor child home already? Well, that was me this morning. The tired mum that is. Not the person doing the wondering. And, that’s exactly what we were doing, shopping bags, latte and milk bottle in hands, attempting a rapid escape. There were looks here and looks there, but comfort came from the one mother that stopped to offer a comment in support. That can define us, the attempt to empathise.

Sure, most of the time my I’m strolling about with happily content kids in tow, but we all have our moments. And today, that was me, pulled up on the side of the road doing the only thing there was left to do, giving my little one a giant cuddle, like only a mamma can, reassuring her everything would be ok. Once she was calm, I picked up the phone to call my own mother. Isn’t that how life goes, sometimes we can all use a little extra support and nurturing. And that brings us todays salad, a nourishing bowl of comfort, with the potential to bring you back to life and put a sparkle in your eyes. Thank God for leftovers xx

*In this salad I’ve used Roast Sweet Potatoes from the night prior as well as my Maple and Mustard Marinated Salmon

Sticky Salmon with Crunchy kale & Strawberry Salad
Recipe by Shelley Kamil

Ingredients
(Serves 1)

1 salmon fillet
1 tsp maple syrup
1tsp plain mustard
1tsp sesame oil
Juice of half a lemon
1tbs soy sauce / shoyu / tamari
Salad
2-3 Kale leaves torn off the stem
1tsp olive oil
Juice of half a lemon
1tbs sesame seeds, lightly toasted
1tbs sunflower seeds, lightly toasted
2-3 strawberries finely sliced
1/4 avocado finely sliced
Dressing 
1tbs apple cider vinegar / rice wine vinegar
Juice of half a lemon
1 heaped tsp seeded mustard

Directions
Note: f you’re in a hurry, this salad works best using Salmon from the previous evening.
1. Pre heat oven to 180. Combine the maple, plain mustard, lemon, sesame oil and soy in a container, whisk together, add the salmon and marinate from 30 minutes to over night.
2.  Transfer the salmon to a small baking dish lined with baking paper and bake for approx 30 minutes or until cooked to liking.
3. In a small mixing bowl, whisk together the dressing ingredients.
4. In a medium sized serving bowl, combine the chopped up kale with 1tsp olive oil and juice of half a lemon, massage kale until the leaves begin to wilt and turn a vibrant shade of green. Top with roasted sweet potato fries, avocado, strawberries and flaked salmon.
4. To serve, sprinkle with toasted seeds and pour dressing over top xx