Crispy Salmon with Kale & Revithia Stew
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Destination: Greece. Revithia means chickpea in Greek. Traditionally, revithia stew is made using dried chickpeas that have been soaked overnight and had their skins removed. We've saved you the hassle by providing the chickpeas already soaked and cooked.
Serves 2 · 20 mins + prep
In your box
- Salmon
- 1 tomato polpa can
- 1 chickpea tin
- 1 brown onion
- 1 lemon
- 1 carrot
- 1 kale bunch
- 1 parsley bunch*
*Parsley may be split across other dishes - please read each recipe carefully.
From your pantry
Cooking oil, salt, pepper, sugar
Method
1. Prepare the carrots. Read the recipe in full before you begin. Wash the vegetables. Bring a saucepan of salted water to the boil. Peel and dice the carrot. Add the carrot to the salted water and boil for 4 minutes or until al dente. Strain and set aside.
2. Prepare the remaining ingredients. Zest the lemon and cut into thin wedges. Thinly slice the onion. Roughly chop 1 teaspoon of parsley leaves* per person. Roughly tear the kale leaves, removing the thick stem. Drain and rinse the chickpeas.
3. Cook the stew. In a saucepan, combine the tomato polpa, carrots and chickpeas with a splash of water. Place over medium heat, bring to the boil and then simmer for 6-8 minutes, stirring often, or until the sauce thickens and the tomato is less acidic. Add a tiny pinch of sugar to further reduce the acidity. Season to taste with a pinch of salt and pepper. Stir through the parsley.
4. Cook the fish. Heat a splash of oil in a frying pan over medium heat. Add the salmon skin side down, with a weight on top such as a plate. Cook for 4-5 minutes or until the skin releases from the pan. Remove the weight, gently flip the fish and continue cooking on the other side for about 2 minutes or until just cooked through. Season with a pinch of salt and set aside, reserving the pan.
5. Cook the kale and onion. In the reserved frying pan, heat a small splash of oil over high heat. Add the onion and cook for 3-5 minutes, stirring often, or until beginning to soften and char a little. Add the kale and cook for a further 3-5 minutes or until softened. Remove from the heat, stir in the lemon zest and season with salt and pepper.
To serve
Divide the revithia stew between serving bowls. Top with the kale, salmon and a wedge of lemon.
Chef's tips
- Take the salmon out of the fridge 30 minutes before cooking so it comes to room temperature and cooks more evenly.
- Be patient with the salmon - let the skin crisp and release from the pan on its own before you flip it.
- You'll want a saucepan, a frying pan, a sieve and a microplane or zester for this one.
Allergens: onion, fish.
Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.