28 January 2014

SALMON AND COCONUT FRY-UP WITH FRIDGE LEFTOVERS

Sometimes I put a few delicious leftover vegetables into the fridge, knowing that is almost criminal to waste them. And then a few days later in my weekly cleanout, I end up tossing them.

Well, this year I am determined not to waste food if it can be possibly helped so last nights leftover green beans, carrots and a few wedges of potato, combined with some leftover coconut cream became the base for a simple fry-up.

I melted some coconut oil in the pan, and tossed in the vegetables. They heated through quickly and then I added the leftover coconut cream from a curry we had enjoyed two nights ago. Once this bubbled up, I cut a 200g piece of fresh salmon into chunks and tossed them in too.

As soon as the salmon turned opaque, I seasoned the panful of what was now a delicious fry-up with some salt, pepper and a squeeze of lemon juice. The final touch was a little chopped basil.

Utterly tasty and amazingly simple and economical. If leftovers can be transformed as easily as this, we will be eating well in the coming weeks.