Brown butter greens with fried eggs & dukkah
Rainbow chard in nutty brown butter with crisp eggs and hazelnut dukkah.
Salmon in green curry sauce with greens
Salmon fillets poached in a light Thai green sauce with pak choi and jasmine rice.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Cook the rice.
- Step 2
Fry the paste in the oil 1 minute; coconut milk and stock in.
- Step 3
Simmer 3 minutes; slip in the salmon, lid on, 8 minutes.
- Step 4
Pak choi and mangetout around for the last 4.
- Step 5
Fish sauce and lime; herbs over rice.
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you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 36g |
| Carbohydrates | 46g |
| – of which sugars | 5g |
| Fibre | 4g |
| Fat | 26g |
| – of which saturates | 10g |
| – of which omega-3 | 2.2g |
| Calcium | 140mg |
| Iron | 2.6mg |
| Salt | 1.1g |
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