Crispy Salmon with Nuts and Potatoes

Method

1. Heat a pan over medium heat without adding oil (salmon is fatty enough).
2. Place the salmon fillets skin-side down and cook until the skin is golden and crispy, about 2-3 minutes. Then turn and cook the flesh side briefly.
3. While the salmon cooks, prepare the nut crust: In a food processor, combine pistachios, walnuts, almonds, and bread slices. Add a few thyme leaves and pulse until coarsely chopped (do not blend into a paste).
4. Transfer the mixture to a bowl, add about half an egg white, and stir with a spoon until the mixture holds together.
5. Lightly season the nut mixture with salt.
6. Remove the salmon from the pan and press the nut crust onto the flesh side of each fillet, making sure it adheres well.
7. Transfer the crusted salmon to an oven dish. Drizzle with a little olive oil and sprinkle with salt. Bake at 190°C for about 5 minutes (total cooking time includes previous searing, so the salmon will be perfectly cooked).
8. For the potato cream: Boil thinly sliced potatoes in lightly salted water until tender. Drain and transfer to a pan. Add a splash of milk, a drizzle of olive oil, salt, and pepper. Cook for a minute, then blend until smooth and liquid.
9. For the kale chips: Remove the central rib from black kale leaves. Tear the leaves into bite-sized pieces. Toss with a tiny amount of olive oil and a pinch of salt. Spread them in a single layer on a baking sheet lined with parchment paper. Bake at 180°C for 5 minutes until crispy.
10. To plate: spoon the potato cream onto the center of each plate. Place a salmon fillet on top. Garnish with kale chips and serve immediately.