LCBO Food & Drink Holiday 2017

FLAVOURS  POACHED PLEASURES

WARM SALAD OF KALE, SALMON & POACHED EGG WITH CRISPY CAPERS

1 Heat canola oil in a large frying pan over high heat. Add capers and fry for 2 minutes or until light brown and dried. Use a slotted spoon to remove capers to a paper-towel-lined plate. 2 Season salmon well with salt and pepper. 3 Return pan to burner over medium-high heat and heat until you can see the oil shim- mering. Add salmon to pan, skin-side down, and reduce heat to medium-low. Cook for 5 to 6 minutes, pressing down on fish occasionally with a spatula, or until salmon looks cooked about halfway up the sides. Turn salmon over and fry for 4 to 6 minutes longer, depending on thickness, turning as needed, until fish is gold- en all over and just cooked through. Transfer to a plate and let cool slightly. 4 Place kale in a bowl and rub it through your hands for 2 minutes or until the leaves have softened and turned bright green.

5 Combine olive oil, lemon juice, zest, maple syrup and mustard. Season with salt and pep- per. Drizzle over kale and toss to combine. Divide between 4 plates. 6 Discard salmon skin, and break into large chunks. Place fish on top of kale, add red onion and sprinkle with crispy capers. 7 Top with each serving with a poached egg. Season egg with salt and pepper and serve. Serves 4

Massaging kale may seem a strange step, but that little bit of effort softens it and makes it a lot more enjoyable to eat. Topping that kale with crispy salmon, capers and the richness of a perfectly poached egg makes for a very satisfying dinner. 2 tbsp (30 mL) canola oil ¼ cup (60 mL) capers, well drained and patted dry Generous 1½ lbs (750 g) salmon fillets, cut into 4 pieces Salt and freshly ground black pepper 1 bunch kale, centre rib removed, torn into pieces, about 10 cups (2.5 L) ¼ cup (60 mL) olive oil 2 tbsp (30 mL) lemon juice ½ tsp (2 mL) grated lemon zest 2 tsp (10 mL) maple syrup 1 tsp (5 mL) grainy Dijon mustard ¼ cup (60 mL) thinly sliced red onion 4 large poached eggs

WHAT TO SERVE Ménage à Trois Gold Chardonnay LCBO 485417, $17.95 Pelee Island Ruggles Run Noir Zweigelt VQA LCBO 216028, $12.45

160  FOOD & DRI NK HOLIDAY 2017