Greek
Greek
Roasted Paneer with olive and caper
This Greek Pilaf leans on olive and caper to do the heavy lifting. We roast the Paneer for real...
Greek · Salad
Herby Salmon Slaw with honey and walnut
The kind of Greek plate you make on repeat. honey and walnut, a proper steam, and a finish of fresh herbs.
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. Steam over simmering water until just tender and vibrant, then dress while warm.
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 asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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