Dragon-Smoked Salmon & Amber Woodland Sauce

• Meanwhile, finely chop garlic and brown onion.
• Pick and finely chop rosemary. 
• Thinly slice kale, discarding any larger pieces of stalk.
• Cut or tear bake-at-home ciabatta into bite-sized chunks. 

• Place ciabatta on a second lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat and bake until golden, 5-7 minutes.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook kale and half of the garlic until softened and fragrant, 1-2 minutes.
• Remove from heat, stir through flaked almonds and a drizzle of vinegar, Season to taste. Transfer to a bowl and cover to keep warm.

• Return frying pan to medium high heat with a drizzle of olive oil. 
• Cook onion, until tender, 4-5 minutes.
• Add half of the rosemary and remaining garlic, and cook until fragrant, 1 minute.
• Remove from heat, then add baked ciabatta and toss to combine. 
• Transfer to a small baking dish, pour over the boiling water and stock concentrate, mixing to combine. Drizzle with olive oil.
• Cover with foil and roast for 10 minutes. 
• Remove from oven. Roast, uncovered, until golden and heated through, 8-10 minutes.

• While the stuffing is roasting, return frying pan to a medium-high heat with a drizzle of olive oil. 
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. 
• In the last minute, add the butter, paprika spice blend and remaining rosemary, turning salmon to coat.

TIP: Patting the skin dry helps it crisp up in the pan!