Pan-fried salmon, mushrooms and spring onions, served with a fennel salad

Pan-fried salmon, mushrooms and spring onions, served with a fennel salad. Gary Lum.

It’s Monday, that means salmon for me.

Ingredients

  • Salmon
  • Mushrooms
  • Spring onion
  • Queensland nut oil
  • Iodised salt
  • Cos lettuce
  • Fennel
  • Red onion
  • Radish
  • Tomatoes
  • Olive oil
  • Lime juice

Instructions

  1. Sauté the mushrooms and spring onions in some high vapour point oil, e.g., Queensland nut oil.
  2. Brush some of the Queensland nut oil onto the salmon including the skin.
  3. Season the salmon with iodised salt.
  4. Place the salmon into the frypan skin-side down next to the softened mushrooms and spring onions.
  5. Cover the frypan with a lid and leave it cooking for five minutes.
  6. While the salmon is cooking, shred some cos lettuce, halve some cherry tomatoes, slice some fennel, slice some red onion, slice the radish and mix together with some lime juice and olive oil.
  7. When the salmon is cooked transfer it to a dinner plate along with the mushrooms and spring onions.
  8. Plate the salad next to the salmon.
Pan-fried salmon, mushrooms and spring onions, served with a fennel salad. Gary Lum.
Pan-fried salmon, mushrooms and spring onions, served with a fennel salad.

Author: Gary

I'm a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (2003). I'm for resuscitation, if you find me struggling, please save me. I like to cook food, photograph it and then eat it. I'm also a fan of Star Trek, Stargate, Farscape, and Babylon 5.

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