I love a simple, grilled piece of salmon. But I also think it can benefit from something contrasting, to give it a bit of temperament. In this case, lots of herbs and charred leek.
- 1 In a bowl, mix kale juice with crème fraîche, onion, and dill.
- 2 Light the grill. Brush the salmon with honey and tarragon vinegar. Grill the salmon on top of the green part of the leek for about 12 minutes.The leek will protect the salmon and become charred. Place the salmon on serving plates.
- 3 Crush the charred leek, black onion seeds, brown mustard seeds, and pepper in a mortar. Sprinkle the salmon fillet with the mixture and serve with the green kale dressing.