I’m on the road again, and so away from all the comforts of the Home Kitchen.
When on the road you have to be prepared to be adaptable, making do with simple, easy meals, as and when you can take them.
This was a good example of that philosophy in practice – an improvised salad, using that immortal, get-out-of-jail-free, fall-back ingredient of the gods – tinned fish.
When you’re hungry and desperate, the chances are there will be some little shop or other in the vicinity selling tinned fish. Tinned fish is like gravity – it’s just there, doing its thing quietly in the background, and like gravity, life would become quite a struggle and somewhat messy without it.
Feeling justified in treating myself a bit, I opted for the relative luxury of wild Atlantic salmon, forgoing the more usual sardines, mackerel, or tuna.
I already had a small packet of cashews in my pocket for snacking on, so in they went.
The rest was the remnants of an earlier salad that was either going in my salad bowl or in the bin.
The only dressing available was black pepper, but together with the oily nuts and fish it worked well enough.
Salmon and Cashew Salad
- 115g tinned salmon
- 100g cashews
- 1 stick of celery, thinly sliced
- 3 spring onions, thinly sliced
- 8 radishes, thinly sliced
- 1 / 3 of a cucumber, halved and then thinly sliced
- Freshly ground black pepper
- Drain the tinned fish. Flake into a mixing bowl.
- Add all the other ingredients, and mix well.
- Season liberally with freshly ground black pepper