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

A deliciously simple meal that’s quick to prepare

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.

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