Pan-fried salmon, chives, and mushrooms with frozen black beans, capsicum, and corn

A cool change hit Canberra overnight. Yesterday peaked at 43 °C (109 °F) and this morning when I went for a walk, apart from the smoke haze of nearby bushfires, the air was cool.

A hot lunch felt in order for me. I had a piece of salmon in the refrigerator and some mushrooms.

Pan-fried salmon, chives, and mushrooms with frozen black beans, capsicum, and corn

Ingredients

• Salmon fillet (middle portion)
• Mushrooms
• Chives
• Frozen black beans, capsicum, and corn
• Queensland nut oil
• Butter
• Iodised salt

Instructions

1. Heat a frypan.
2. Squirt in a little high vapour point oil, e.g., Queensland nut oil.
3. Chop some chives and slice some mushrooms and add them to the frypan and sauté.
4. Wait for the mushrooms to absorb the oil and soften along with the chives.
5. Brush some Queensland nut oil over the surfaces of the fillet of salmon.
6. Season the skin of the salmon fillet with some iodised salt flakes.
7. Put the salmon skin side down into the frypan.
8. Add a small handful of the frozen black beans, capsicum, and corn to the frypan.
9. Add a knob of butter on top of the frozen vegetables.
10. Put a lid on the frypan. Do NOT turn down the heat.
11. Set a timer for 5 minutes.
12. At the end of five minutes, remove the lid and lift the salmon out of the frypan and put it on a plate.
13. Stir and mix the vegetables in with the mushrooms and chives and then serve next to the salmon on the plate.