Pan-fried salmon and vegetables

Close up. Pan-fried salmon with creamy mushrooms and vegetables. Gary Lum.

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.

Pan-fried salmon with creamy mushrooms and vegetables. Gary Lum.
Pan-fried salmon with creamy mushrooms and vegetables.

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.
Close up. Pan-fried salmon with creamy mushrooms and vegetables. Gary Lum.
Close up. Pan-fried salmon with creamy mushrooms and vegetables.

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, Battlestar Galactica and Babylon 5.

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