Nigel Slater's Recipe for Salmon, Greens, Mustard Seeds and Dill

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

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. 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.

Directions at theguardian.com

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