Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Gently pat dry 2 (150-gram each) Scottish salmon fillets with paper towels.

2. 2

   In a shallow dish, combine 0.25 cup rolled oats, 2 teaspoons ground sumac, 0.5 teaspoon sea salt, and 0.25 teaspoon freshly ground black pepper, then lightly press each salmon fillet into the oat mixture to coat both sides.

3. 3

   Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat until shimmering.

4. 4

   Carefully place the coated salmon fillets into the hot skillet and flash-fry for 3 to 4 minutes per side, or until the crust is golden brown and the salmon is cooked through to an internal temperature of 145°F (63°C).

5. 5

   Remove the cooked salmon from the skillet and set aside, then add 4 cups fresh kale or spinach leaves to the same hot skillet and wilt for 1 to 2 minutes until tender, seasoning lightly with additional salt and pepper if desired.

6. 6

   Serve the Flash-Fried Scottish Salmon immediately over the wilted greens, accompanied by fresh lemon wedges.