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