Crispy skin salmon, kale, avocado and butternut salad - Cook with Gem

Name: Crispy skin salmon, kale, avocado and butternut salad - Cook with Gem
Ingredients: 4 fillets of wild salmon; 200-400g (1-2 bundles) of kale (Cavolo Nero or Dino kale is best – never buy the ready chopped stuff as it is all stalk); 4 tablespoons pumpkin seeds; 1 pinch sea salt; 30-60g (a large bunch) of basil; 2 avocados, sliced; 2 handfuls roasted butternut squash cubes; 2 un-waxed lemons (buy un-waxed or soak in boiling water for a minute to remove the wax); 2-3 tablespoons olive or rapeseed oil; freshly ground black pepper; 2 un-waxed limes (buy un-waxed or soak in boiling water for a minute to remove the wax); 2 tablespoons sweet chilli sauce or Thai chilli jam. Or use 1 fresh chilli, finely chopped, seeds left in and a teaspoon of brown or coconut sugar; 2-4 teaspoons Thai fish sauce; sliced pickled radish or pickled ginger

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This healthy crispy skin salmon, kale, avocado and butternut salad comes with a cookalong video to show you how to cook salmon perfectly.

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Ingredients

4 fillets of wild salmon
200-400g (1-2 bundles) of kale (Cavolo Nero or Dino kale is best – never buy the ready chopped stuff as it is all stalk)
4 tablespoons pumpkin seeds
1 pinch sea salt
30-60g (a large bunch) of basil
2 avocados, sliced
2 handfuls roasted butternut squash cubes
2 un-waxed lemons (buy un-waxed or soak in boiling water for a minute to remove the wax)
2-3 tablespoons olive or rapeseed oil
freshly ground black pepper
2 un-waxed limes (buy un-waxed or soak in boiling water for a minute to remove the wax)
2 tablespoons sweet chilli sauce or Thai chilli jam. Or use 1 fresh chilli, finely chopped, seeds left in and a teaspoon of brown or coconut sugar
2-4 teaspoons Thai fish sauce
sliced pickled radish or pickled ginger