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I love Madhur Jaffrey's salmon in Bengali mustard sauce. It calls for the salmon to be cooked in the sauce, but I bet you could make the sauce first and then just reheat. http://www.epicurious.com/recipes/foo...
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Gently heat some stock and squash into it some garlic and herb soft cheese until melted. Stir in the flaked salmon and some king prawns until just heated through. Meanwhile boil some pasta, stirring in a few frozen peas for the last few mins. Top pasta with sauce. 15 min luxury supper!
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re: pikawicca
Right and here's the link to his recipe:
http://chowhound.chow.com/topics/5605...
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Break it up in a white sauce and use it with pasta (spaghetti, in a casserole with lasagna noodles) or as an ingredient in a dinner salad main course with Asian wheat noodles and an Asian dressing. You can use it as an ingredient in just about anything that you might consider using left-over chicken with.
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