Smoky pan-fried salmon and mushrooms

Pan-fried salmon with butter mushrooms. Gary Lum.

I tell a lie. I didn’t smoke the salmon. My flat is filled with smoke but not from burning the salmon. The sky of Canberra is smoky because of the bushfires.

View from a window at work. Welcome to Canberra, the world's most liveable city. #bushfires #smokehaze Gary Lum
View from a window at work. Welcome to Canberra, the world’s most liveable city. #bushfires #smokehaze
View from a window at work. Welcome to Canberra, the world's most liveable city. #bushfires #smokehaze
View from a window at work. Welcome to Canberra, the world’s most liveable city. #bushfires #smokehaze

You won’t see anything green on my plate to keep the theme of burning and smokiness.

Ingredients

  • Salmon fillet
  • Queensland nut oil
  • Iodised salt
  • Portabella mushrooms
  • Spring onions
  • Butter
  • Sherry

Instructions

  1. Slice the spring onions and mushrooms and toss them into a hot frypan with some Queensland nut oil.
  2. Add a splash of sherry to help moisten the mushrooms.
  3. Rub Queensland nut oil over the salmon fillet and then season it with iodised salt.
  4. Put the salmon skin side down in the frypan and add a lid for five minutes.
  5. After five minutes, turn the salmon over for a minute and add a knob of butter to the mushrooms.
  6. Plate up everything on a dinner plate and enjoy.
Pan-fried salmon with butter mushrooms. Gary Lum.
Pan-fried salmon with butter mushrooms.

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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