September 27, 2022

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Nigel Slater’s recipe for salmon, greens, mustard seeds and dill | Food stuff

The recipe

This is a fast lunch or meal working with leftover cooked salmon. Peel and finely slice 1 massive onion. Warm 3 tbsp of olive oil in a shallow pan then increase the onion and fry right until tender and pale. Add 2 tsp of yellow mustard seeds and go on cooking for a moment or two. Separate the leaves and stalks of 4 generous handfuls of greens (about 100g of chard, cavolo nero or cabbage) and chop the stalks into stamp-sized pieces. Incorporate the stalks to the onion.

Permit the stalks cook, tossing them once in a while with the onions, for 5 minutes or until eventually they are tender, then finely shred and incorporate the leaves and some salt and black pepper. As soon as the leaves have darkened and softened, squeeze in the juice of 50 percent a lemon, then tuck 400g of leftover cooked salmon in thick items between them and toss in a palmful of chopped dill if you have it, parsley if not. Pile on to plates and consume. Enough for 2

The trick

Retain factors easy. Leftovers are at their most tempting when served just. Nothing at all great will come from including far too quite a few seasonings or permitting a dish get complicated.

The twist

I say salmon, but you could use leftover parts of goose or turkey, tearing the meat into substantial chunk-dimensions parts rather. You could contain some finely diced chilli in this article, or maybe a spoonful of chilli sauce stirred in at the stop – in which scenario I would leave out the dill. Bacon is a good good friend to salmon. A handful of pieces of really crisp streaky would be a great concept below.

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