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.
- Spring onions
- Red onion
- Iodised salt
- Whole black peppercorns
- 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.