Nigel Slater’s recipe for salmon, kale and potatoes

Substantial spuds meet juicy fish in this warming suppertime classicPut a deep pan of salted water on to boil. Peel 750g of potatoes, then cut them into large pieces. Cook them in the boiling water until tender to the point of a knife. About 12-15 minutes depending on their variety and the size you’ve cut them.Place a salmon fillet, about 400g in weight, on a piece of foil, brush lightly with a little oil or butter, season with salt and cook under an overhead grill until the flakes of fish