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

The recipe

This is a fast lunch or supper working with leftover cooked salmon. Peel and finely slice 1 significant onion. Warm 3 tbsp of olive oil in a shallow pan then add the onion and fry until finally gentle and pale. Include 2 tsp of yellow mustard seeds and continue on cooking for a moment or two. Different 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 parts. Incorporate the stalks to the onion.

Allow the stalks cook, tossing them once in a while with the onions, for 5 minutes or until finally 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 % a lemon, then tuck 400g of leftover cooked salmon in thick parts amid them and toss in a palmful of chopped dill if you have it, parsley if not. Pile on to plates and take in. Enough for 2

The trick

Retain items straightforward. Leftovers are at their most tempting when served simply. Nothing good will come from introducing way too quite a few seasonings or permitting a dish get difficult.

The twist

I say salmon, but you could use leftover parts of goose or turkey, tearing the meat into massive bite-size pieces alternatively. You could contain some finely diced chilli here, or maybe a spoonful of chilli sauce stirred in at the close – in which circumstance I would go away out the dill. Bacon is a great close friend to salmon. A handful of parts of quite crisp streaky would be a great idea in this article.

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