Citrusly sweet blackened salmon, with kale and pancetta

Sophia Neil

Sophia Neil from Briary primary school in Canterbury 2019 entrant

My mum taught me how to make this dish and I added my own touch to it, I like that it's healthy, but still tasty!


* Thinly chop the stalks of coriander, and set aside the leafs for later.
*Peel and finely chop the garlic and ginger
* Mix coriander stalks, ginger, garlic with the soy sauce , and leave the salmon to marinate in the sauce for an hour

*after marianadeis finished, simmer kale in large pan, with pint of boiling water and the stock cube, until soft and wilted.
.*Whilst kale is cooking, fry off pancetta until cooked
*Heat up a dry frying pan on the hob
*preheat grill to higher setting
*remove salmon from marinade and put skin side down in hot frying pan for approximately 1 and a half minutes
*brush salmon with the honey and grill for approximately 10 minutes, pouring the remainder marinade on the salmon, halfway through cooking
.*Thinly chop spring onions
*drain kale and combine with the cooked pancetta
*plate up salmon and Sprinkle spring onions and coriander leafs over the salmon
*plate up the kale and pancetta mix on the plate next to salmon.


Half a bunch of fresh coriander (15g)
2.5cm of fresh ginger
2 cloves of garlic
1/2 bottle of low salt dark soy sauce
1 salmon fillet, deboned and ready to cook
2 tablespoons of runny bunny
2 spring onions
1 lime
Half a bag of kale
Half a packet of pancetta
1 chicken stick cube