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

The recipe

This is a quick lunch or dinner using leftover cooked salmon. Peel and finely slice 1 large onion. Warm 3 tbsp of olive oil in a shallow pan then add the onion and fry until soft and pale. Add 2 tsp of yellow mustard seeds and continue cooking for a minute 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. Add the stalks to the onion.

Let the stalks cook, tossing them occasionally with the onions, for 5 minutes or until they are tender, then finely shred and add the leaves and some salt and black pepper. As soon as the leaves have darkened and softened, squeeze in the juice of half a lemon, then tuck 400g of leftover cooked salmon in thick pieces among them and toss in a palmful of chopped dill if you have it, parsley if not. Pile on to plates and eat. Enough for 2

The trick

Keep things simple. Leftovers are at their most tempting when served simply. Nothing good will come from adding too many seasonings or letting a dish get complicated.

The twist

I say salmon, but you could use leftover pieces of goose or turkey, tearing the meat into large bite-size pieces instead. You could include some finely diced chilli here, or perhaps a spoonful of chilli sauce stirred in at the end – in which case I would leave out the dill. Bacon is a good friend to salmon. A few pieces of very crisp streaky would be a good idea here.

We aim to publish recipes for sustainable fish. For ratings in your region, check: UK; Australia; US

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