Pan-fried salmon with scallops and fennel and pomegranate salad

Pan-fried salmon and scallops with fennel and pomegranate salad

It’s Monday, that means salmon for me.

Pan-fried salmon and scallops with fennel and pomegranate salad
Pan-fried salmon and scallops with fennel and pomegranate salad

Ingredients

  • Salmon
  • Scallops
  • Fennel
  • Pomegranate arils
  • Red onion
  • Parsley
  • Mint
  • Lime juice (3 tablespoons)
  • Fish sauce (3 tablespoons)
  • Icing sugar (1 tablespoon)
  • Warm water (1 tablespoon)

Instructions

  • Heat a cast-iron skillet to a high temperature so when you splash a little water on it the water vaporises immediately.
  • Add a little high vapour point oil and brush over the surface of the hot skillet.
  • Lay the salmon on the skillet skin-side down and cook for about 5 minutes.
  • Carefully lift and flip the salmon and cook on the other surfaces.
  • Allow the salmon to rest.
  • Add a little Queensland nut oil and fry the scallops gently.
  • Shave the fennel bulb with a mandolin while wearing a safety glove.
  • Shave some red onion with a mandolin while wearing a safety glove.
  • Whack a pomegranate to get the arils out. Avoid wearing a white T-shirt while doing this. If you have no concerns about how you look, wear an apron.
  • Coarsely chop some parsley and mint leaves.
  • Put all the salad stuff into a mixing bowl.
  • Mix the icing sugar and warm water and then add in the lime juice and fish sauce.
  • Dress the salad.
  • Transfer the salad to a dinner plate and then lay the salmon and scallops next to the salad.
Pan-fried salmon and scallops with fennel and pomegranate salad
Pan-fried salmon with fennel and pomegranate salad

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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