Leftover tuna cakes with hollandaise sauce

On Sunday night I made tuna cakes and had some of the raw material leftovers. I also had some of last night’s homemade hollandaise sauce leftover.

Leftover tuna cakes and hollandaise sauce with oven-cooked asparagus and kale sprouts.
Leftover tuna cakes and hollandaise sauce with oven-cooked asparagus and kale sprouts.
Continue reading “Leftover tuna cakes with hollandaise sauce”

Pan-fried salmon and hollandaise sauce (formerly known as Dutch sauce) with kale sprouts and asparagus

Did you know that hollandaise sauce came from the Netherlands?

Pan-fried salmon and hollandaise sauce (formerly known as Dutch sauce) with kale sprouts and asparagus
Pan-fried salmon and hollandaise sauce (formerly known as Dutch sauce) with kale sprouts and asparagus
Continue reading “Pan-fried salmon and hollandaise sauce (formerly known as Dutch sauce) with kale sprouts and asparagus”

Pan-fried salmon with broccolini, asparagus, capsicum, red onion, fennel, and leftover gravy

Happy Canberra Day. It’s Monday, I have salmon for dinner.

Pan-fried salmon with broccolini, asparagus, capsicum, red onion, fennel, and leftover gravy. Gary Lum.
Pan-fried salmon with broccolini, asparagus, capsicum, red onion, fennel, and leftover gravy.

Ingredients

  • Salmon fillet skin on
  • Broccolini
  • Asparagus
  • Red capsicum
  • Green capsicum
  • Mushroom
  • Red onion
  • Fennel
  • Radish
  • Whole black peppercorns
  • Queensland nut oil
  • Leftover gravy from last night’s tea

Instructions

  • Cut a couple of asparagus spears in half.
  • Cut a couple of broccolini stalks in half.
  • Slice a large mushroom.
  • Dice the red and green capsicum
  • Finely dice the red onion, radish, and fennel and mix with black peppercorns which have been ground in a mortar with a pestle.
  • Heat up a frying pan and begin cooking the vegetables except for the red onion, radish, and fennel and black peppercorns.
  • Once the vegetables are softish clear half the frying pan and add some Queensland nut oil to the pan.
  • Put the salmon in skin side down and put a lid on for 5 minutes.
  • After 5 minutes turn the salmon and cook for a further 2 minutes.
  • Remove the salmon to rest and add in the leftover gravy and stir through the vegetables along with the red onion, radish, and fennel and black peppercorns.
  • Serve everything in the frying pan on a dinner plate and add the salmon on top.
Close up. Pan-fried salmon with broccolini, asparagus, capsicum, red onion, fennel, and leftover gravy. Gary Lum.
Close up. Pan-fried salmon with broccolini, asparagus, capsicum, red onion, fennel, and leftover gravy.