Cajun Salmon with Sauteed Kale and Cannellini Beans
The weather here in Oxford has been so beautiful for the last few days. Warm and sunny and making me think of Betjemen's hymn to Oxford in Spring: "pinkly bursts the sprayof prunus and forsythia across the public way" - although the poem is about May-time in Oxford, it perfectly describes it right now, with pink cherry blossoms and yellow forsythia all over the city, contrasting with the honeyed Cotswold stone. Inevitably, one wants lighter, fresher food in this sort of weather, and this combination worked beautifully. Simple grilled salmon with Cajun rub, accompanied by shredded kale stir fried in olive oil with shredded leek, chopped garlic, fresh rosemary and a tiny splash of red wine vinegar at the end to freshen and add depth and a tin of drained, rinsed cannellini beans stirred through. This is actually at its best served warm rather than hot, and a glug of peppery extra virgin olive oil over the greens and beans just before serving, with a spritz of lemon, made for a most delicious supper with a glass of New Zealand Sauvignon Blanc.