Kale, Salmon and Poached Egg with Crispy Capers

Healthy and delicious! A nice dinner recipe I found in Food and Drink Magazine

2 tbsp oil
1/4 cup capers, well drained and patted dry
750 g salmon
Salt and freshly ground pepper
1 bunch kale, centre rib removed, torn into pieces (10 cups)
1/4 cup olive oil
2 tbsp olive oil
2 tbsp lemon juice
1/2 tsp grated lemon zest
2 tsp maple syrup
1 tsp Dijon mustard
1:4 cup red onion thinly sliced
4 poached eggs

1.  Heat oil in large frying pan over high heat. Add capers and fry 2 minutes or until crispy. Remove to a paper towel ones plate.
2.  Season salmon with salt and pepper.
3.  Return pan to medium high heat. Add salmon and cook until flaky.
4.  Transfer to plate and let cool slightly.
5.  Place kale in bowl and rube through hands until leaves have softened.
6. Combine olive oil, lemon juice, zest, maple syrup, and mustard. Drizzle over kale and divide between plates.
7.  Break up salmon into pieces and place on top of salad. Top with capers and poached egg.

4 servings