Greek
Greek
Sun-drenched Tofu Chowder with olive and caper
A sun-drenched take on Tofu Chowder, built on olive and caper and finished the way we like it....
Greek · Snack
Charred Salmon with honey and walnut
A herby take on Salmon Skewers, built on honey and walnut and finished the way we like it. Ready in about 45 min and easily enough for 8 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the dried oregano and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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