Pan-fried salmon with mushrooms, avocado, and tomatoes. Served with lime wedges.

Hmmm…long day. I woke up at 2 am and didn’t get back to sleep.

Ingredients

• Salmon
• Queensland nut oil
• Black peppercorns
• Iodised salt
• Thyme leaves
• Rosemary leaves
• Spring onions
• Mushrooms
• Sherry
• Avocado cheek
• Cherry tomatoes

Preparation

• Grind the salt, pepper, thyme and rosemary with a pestle and mortar.
• Slice the spring onions and mushrooms.
• Slice the avocado cheek.
• Halve the cherry tomatoes.

Instructions

• Heat up a frying pan and sauté the spring onions and mushrooms.
• Rub some Queensland nut oil over the salmon and then season with the hand ground salt, pepper, thyme, and rosemary.
• Add a splash of sherry to the mushrooms and spring onions and cook off the alcohol.
• Lay the salmon skin side down in the frying pan. Put the lid on and cook for five minutes.
• Remove the lid and turn over the salmon.
• Move the mushrooms and spring onions to a dinner plate.
• Remove the salmon after a minute and allow it to rest for a few minutes.
• Slice the salmon into bite sized chunks.
• Serve with avocado, cherry tomatoes, and lime.
• Eat with chopsticks 🥢 to support Chinese Australians who are suffering from a business downturn associated with the outbreak of COVID-19 caused by SARS-COV-2.