One list five meals: Darn of Salmon with Lemon Butter and Asparagus


Darn of Salmon with Lemon Butter and Asparagus

Serves 4

60mls of white wine

100mls of cream

50g of butter

Juice of ½ lemon

A bunch of chives chopped

2 spring onions, very thinly sliced

4 darns of salmon

Asparagus spears

Heat the wine in a saucepan and leave to simmer for 4 minutes. Add the cream and butter and continue to simmer until thickened. Stir in the lemon juice to taste and season.

Rub a little oil into the salmon and season. Place under a medium grill until the fish is cooked through.

Steam the asparagus at the same time.

Stir the chives and spring onions into the sauce and serve the salmon on the asparagus with the sauce poured over.

You can either have bread or potatoes with the dish. Bread is great for soaking up the decadent sauce.


Chorizo and Quinoa Salad

Serves 4

300g of quinoa


5 tbsp of olive oil

4 cloves of garlic, finely chopped

250g of chorizo, sliced

8 cherry tomatoes, halved

1 tbsp of cider vinegar

Juice and zest of 1 lime

A bunch of coriander, chopped

A handful of mixed leaves

Cover the quinoa in the stock and bring to the boil.

Turn the heat down so the stock is simmering and cook until the quinoa has softened completely and the little strand has pulled away from the grain.

Keep an eye on it as it cooks and top up with stock if necessary.

Heat half a tablespoon of the olive oil and sauté the garlic until it is beginning to change colour.

Add the chorizo and fry until it is beginning to turn golden, add the tomatoes and the vinegar and leave to bubble gently over a low heat until the tomatoes are soft.

Stir the contents of the pan through the quinoa and add the rest of the oil. Add the lime zest and then the juice to taste.

Season the quinoa and then stir in the coriander and mixed leaves.


Asparagus and Parma Ham Omelette

Serves 4

A dash of olive oil

1 onion, sliced

2 small courgettes

200g of asparagus spears, cut in three

8 eggs

4 tbsp of milk

½ tsp of chilli flakes

8 slices of parma ham

Green leaves for 4


Heat the olive oil and sauté the onion until it is turning translucent.

Add the courgettes and the asparagus to the pan and cook until they are just beginning to soften. Take out of the pan and set aside.

Whisk the eggs with the milk, chilli flakes and some seasoning.

Heat another small dash of oil in the same pan you cooked the onions and pour a quarter of the egg mixture in.

Once the layer on the outside edges is cooked pull it towards the centre with a fork and allow the raw liquid to run into the gap it left behind.

Once the omelette is a third cooked sprinkle with a quarter of the vegetables and two slices of the ham.

Remove from the pan just before it is cooked to your liking as it will continue to cook slightly even after it is off the heat.

Repeat the process to make four omelettes.

Dress the salad and serve on the side.


Sausage and Bacon Pasta

Serves 4

Pasta for 4

A dash of rapeseed oil

1 onion, finely sliced

8 good quality sausages, cut into cm size chunks

4 smoky, streaky rashers, sliced

2 tbsp of creme fraiche

A large bunch of thyme removed from the stalk

1 tsp of whole grain mustard

50g of cheddar cheese; I use Hegartys, finely grated

Put the pasta on to boil in lightly salted water and drain when cooked.

Heat a dash of oil and gently sauté the onion over a low heat until it has turned completely translucent.

Add the rashers and sausages to the pan and continue cooking until they are cooked through and golden.

Mix the creme fraiche, thyme and mustard.

Toss the creme fraiche and the sausage mixture through the warm pasta.

Sprinkle with cheese as you serve.


Sweet Potato Wedges with Fried Lamb and Yoghurt Dressing

Serves 4

2 large sweet potatoes, cut into wedges

A dash of rapeseed oil


½ cucumber, diced

A bunch of mint, chopped

3 cloves of garlic, 1 soaked in boiling water and then very finely chopped the others sliced

2 tsp of cumin seeds

1 tsp of chilli flakes

4 spring onions, sliced

550g of lamb shoulder cut into cubes

Coat the sweet potatoes in some oil and seasoning and roast in a medium oven for 15-20 minutes, until lightly browned and soft inside.

Mix the yoghurt with the cucumber, mint and the garlic that was blanched in boiling water, season and set aside.

Toast the cumin seeds in a pan over a medium heat until they start to give off a strong aroma.

Add a dash of rapeseed oil and sauté the garlic and spring onion until the garlic is about to change colour.

Add the chilli flakes and lamb to the pan and fry until the lamb is cooked to your liking. Season to taste.

Serve the lamb with the wedges and the dressing on the side.


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