3 tsp olive oil
zest and juice of 1 orange
2 skin-on salmon fillets
small bunch of parsley
1/2 tbsp Dijon mustard
1 shallot, finely chopped
1/2 tbsp red wine vinegar
400g can chickpeas, drained
2 roasted red peppers from a jar, chopped
Heat the grill to high. Whisk 1 tsp olive oil with the orange zest, a splash of the juice and some seasoning. Put the salmon fillets skin-side down on a non-stick baking tray and pour over the marinade. Leave to marinate at room temperature.
Put the parsley, Dijon mustard, 1/2 the chopped shallot, red wine vinegar, 1 tsp olive oil, and the remaining orange juice in a small food processor and blitz to a thick sauce, adding a splash of water to loosen if needed.
Heat 1 tsp olive oil in a frying pan and fry the rest of the chopped shallot for 5 mins. Stir in the chickpeas and season. Turn up the heat and stir until the chickpeas are just crisp. Mash roughly and stir in the roasted red peppers and kale. Add a splash of water and cover until the kale is wilted. Keep warm. Grill the salmon for 4-6 mins until cooked to your liking. Divide the mash between plates, and top with the salmon and salsa.