Pan-fried salmon and vegetables

You know it’s Monday night and that means salmon.

I was watching a YouTube video over the weekend featuring a couple attending the Culinary Institute of America (CIA) and one of the teachers was focussing on cutting vegetables.

I really like the feel of a knife in my dominant hand and while I am a bit sloppy with a blade I thought I should spend more time on trying to be neater when cutting vegetables.

I had some onion, carrot and celery in the refrigerator so I thought I’d use them with my salmon tonight.

Ingredients

• Salmon
• Mushrooms
• Spring onions
• Carrot
• Celery
• Red onion
• Butter
• Cream
• Sherry
• Iodised salt
• Whole black peppercorns

Instructions

• With a sharp knife dice the red onion, celery, and carrot.
• With the same sharp knife slice some spring onion and mushrooms.
• Using a mortar and pestle, hand grind some coarse iodised salt and whole black peppercorns.
• Heat up a frying pan and add a small squirt of Queensland nut oil or any other high vapour point oil.
• Add the diced carrot, celery, and red onion along with the spring onion and mushrooms to the frying pan and sauté until the vegetables soften a little.
• Move everything to one side and after rubbing Queensland nut oil all over the fillet of salmon lay it down skin side down in the frying pan.
• Put a lid on the frying pan for five minutes.
• After five minutes turn the salmon over and pour some sherry into the vegetables and deglaze the pan.
• Keep cooking the salmon for another couple of minutes and then remove the salmon to rest.
• Once the sherry has reduced chuck in a knob of butter and some cream to make a smooth creamy sauce with the vegetables.
• Serve on a dinner plate and enjoy.
• Yes, I’m still eating meals with chopsticks 🥢 in support of Chinese Australians hit hard by stupid racism from people ignorant of how viral infections spread. Just because I look Chinese doesn’t mean I’m infected with SARS-COV-2 which causes COVID-19.