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Quick and Easy Leftover Salmon Curry with Harvey's Sauce and Lemon

Big Daddy hates wasting good salmon just as much as he hates a bland curry. This recipe is the answer to both problems. You take your leftover boiled salmon, build a rich spiced sauce with onion, curry powder, Harvey's sauce, anchovy, and a squeeze of lemon, and let everything come together in the pan. It's punchy, it's warming, and it turns yesterday's fish into something people will actually fight over at the table. Don't let it boil too hard — low and slow keeps the salmon tender.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 3
Ingredients Method

Ingredients
  

Ingredients
  • Leftover boiled salmon skin and bones removed, cut into small square pieces
  • 3/4 pint strong or medium stock
  • 1 onion cut into small pieces
  • 1 tablespoon curry powder
  • 1 teaspoon Harvey's sauce
  • 1 teaspoon anchovy sauce
  • 1 oz butter
  • Juice of 1/2 lemon
  • Cayenne pepper to taste
  • Salt to taste

Method
 

Instructions
  1. Cut the onion into small pieces. Fry in the butter over medium heat until pale brown.
  2. Add all remaining ingredients except the salmon: stock, curry powder, Harvey's sauce, anchovy sauce, lemon juice, cayenne, and salt.
  3. Simmer gently until the onion is tender, approximately 30-35 minutes. Stir occasionally.
  4. Carefully remove all skin and bone from the salmon. Cut into small square pieces.
  5. Add the salmon pieces to the pan. Let heat through gently — do not allow to boil hard.
  6. Cook just until the salmon is heated through, about 5-10 minutes.
  7. Taste and adjust seasoning. Serve hot.