Salmon and green salad with halloumi

Inspiration for tonight’s meal again comes from NQN and my best friend (GC).

During the week, NQN posted about a green salad with broad beans, sugar snap peas, and asparagus. On the same day, GC wanted some ideas on using some halloumi.

I said I like the taste of halloumi, but the squeak on my teeth meant I didn’t eat much of it. 

Salmon and green salad with halloumi and goat cheese

Ingredients

  • Salmon
  • Iodised salt
  • Green beans
  • Sugar snap peas
  • Mini asparagus
  • Halloumi
  • Goat cheese
  • Olive oil
  • Lime juice
  • Avocado
  • Pecan nuts
  • Ice

Instructions

Salmon

  1. Heat the oven to about 200 °C.
  2. Pat the surfaces of the salmon dry with absorbent kitchen paper.
  3. Season the salmon with salt.
  4. Cook the salmon in the oven for 15 minutes.
  5. Allow the salmon to rest for a few minutes and then flake the salmon into pieces.

Salad

  1. Boil some salted water in a saucepan.
  2. Cook the green beans in the water for about four minutes and then plunge them into iced water (Note, I haven’t removed the ends of the beans. I know it’s traditional to do this and I remember it was a job Mum would give me as a kid when I’d help her cook dinner. The reason why I don’t do it is pure laziness.).
  3. Cook the sugar snap peas in the boiling water for a few minutes and then plunge them into iced water.
  4. Cook the mini asparagus in the boiling water for a few minutes and then drop them into iced water.
  5. When the beans, peas, and asparagus are cool, remove them from the iced water and place them in a bowl lined with some absorbent kitchen paper to remove the excess water. Then season with salt and splash on some olive oil and lime juice.
  6. Slice the avocado and put it into the bowl with the beans, peas, and asparagus, and gently mix it through to exploit the antioxidation effects of the lime juice.
  7. Heat a skillet and add a little neutral oil (I use Queensland nut oil because it has a high vapour point and because it’s Queensland!).
  8. Wash the halloumi with tap water to remove the brine. Dry the halloumi with absorbent paper.
  9. Fry the halloumi until it forms a caramelised crust on both sides (GC mentioned the frying time might influence the amount of squeakiness on my teeth. I had planned on running an experiment with varying cooking times, but I may leave that for another day.)
  10. Crumble some goat cheese and add that to the salad bowl.
  11. Toast some pecan nuts in the oven for about 5 minutes at 200 °C. Once toasted, crack the nuts in half length-ways and then add the nuts to the salad.
  12. Cut the cooked halloumi into bite-sized pieces and add it along with the salmon to the salad bowl.
  13. Season the salad to taste and serve everything together in a bowl.
Salmon and green salad with halloumi and goat cheese

How did the salad taste?

This summer salad tasted great. It had crunch and creaminess as well as the deliciousness of the baked salmon. 

What else have I eaten today?

Morning tea. Atlas coffee and Mayvers Almond butter and a Pink Lady apple.
Leftover pizza with avocado and sour cream, served with ginger beer

Have a good one

Lake Ginninderra early this morning as the sun came up

Grilled cheese sandwich with avocado, salami, jam, red onion, Coon™ mozzarella and Colby cheeses

Introduction

Yesterday I posted about a salami and Vegemite sandwich after a conversation with my friend GC and our speculation on sandwich combinations.

Have you ever had a turkey and cranberry sandwich? I really like the combination of turkey and cranberry. I’ve also enjoyed ham and jam before but I’ve never had salami and jam.

I’m a big fan of jam combinations. One of my favourite jam combinations is orange marmalade, peanut paste, and sliced banana.

Turkish bread roll with Lurpak butter, jam, salami, Coon™ mozzarella and Colby cheeses and avocado sandwich. Diagonal cut.
Turkish bread roll with Lurpak butter, jam, salami, Coon™ mozzarella and Colby cheeses and avocado sandwich. Diagonal cut.
Continue reading “Grilled cheese sandwich with avocado, salami, jam, red onion, Coon™ mozzarella and Colby cheeses”

Curry pork sausages with coconut cream mushroom peas corn cherry tomatoes and an avocado

TGIF. ManFlu continues and I feel like I’m living in a snot pit.

I stayed home again and worked from home.

Curry pork sausages with coconut cream mushroom peas corn cherry tomatoes and an avocado. Gary Lum.
Curry pork sausages with coconut cream mushroom peas corn cherry tomatoes and avocado.
Continue reading “Curry pork sausages with coconut cream mushroom peas corn cherry tomatoes and an avocado”

Deboned chicken thigh and drumstick with cauliflower, tomatoes, and avocado

Came home and didn’t feel much like cooking so I removed the bones from a chicken thigh and drumstick and put them into a baking tray. To that I added a piece of cauliflower plus some cherry tomatoes. I seasoned everything with iodised salt and black peppercorns which I’d ground in a mortar with a pestle.

I served it with an avocado cheek.

Corned beef with mushrooms, corn, peas, and avocado

Yay, it’s Friday. I got home and grabbed tins of corned beef, mushrooms in butter, and corn. I had frozen baby green peas in the freezer and some spinach leave on their last legs in the refrigerator.

Corned beef with mushrooms, corn, peas, and avocado. Gary Lum.
Corned beef with mushrooms, corn, peas, and avocado.
Continue reading “Corned beef with mushrooms, corn, peas, and avocado”

Pan-fried salmon with mushrooms, avocado, and tomatoes. Served with lime wedges.

Hmmm…long day. I woke up at 2 am and didn’t get back to sleep.

Pan-fried salmon with mushrooms, avocado, and tomatoes. Served with lime wedges. Gary Lum.
Pan-fried salmon with mushrooms, avocado, and tomatoes. Served with lime wedges.
Continue reading “Pan-fried salmon with mushrooms, avocado, and tomatoes. Served with lime wedges.”

Pan-fried salmon with creamy mushrooms and avocado

I’m stepping up my salmon game. Rather than once a week on a Monday, I’m thinking I’ll have it on Sunday more regularly.

Close up. Pan-fried salmon with creamy mushrooms and avocado. Gary Lum.
Close up. Pan-fried salmon with creamy mushrooms and avocado.
Continue reading “Pan-fried salmon with creamy mushrooms and avocado”

Leftover lamb rump with creamy mushrooms and avocado

It’s hump day but really all the days are melding.

Tonight I used some leftover lamb rump from the weekend.

Ingredients

  • Leftover lamb rump
  • Spring onions
  • Mushrooms
  • Tomatoes
  • Spinach
  • Butter
  • Cream
  • Avocado

Instructions

  1. Slice the spring onions and mushrooms and sauté them.
  2. Chop up some leftover lamb rump and toss that into the frypan along with some cherry tomatoes.
  3. Put on a lid for five minutes.
  4. After five minutes, remove the lid and add in a handful of spinach leaves plus a knob of butter and some cream.
  5. Serve on a plate with some diced avocado cheek.
  6. Eat and enjoy.
Leftover lamb rump with creamy mushrooms and avocado. Gary Lum.
Leftover lamb rump with creamy mushrooms and avocado.

Pan-fried duck breast with avocado and buttery mushroom sauce

It was nice having some duck with my melted butter.

Ingredients

  • Duck breast (just one, you don’t want to be greedy with breasts)
  • Mushrooms (I bought about four small mushrooms and sliced them)
  • Spring onions (I sliced about 5 cm worth of about 10 blades)
  • Butter (A generous knob because I am a generous knob)
  • Frozen peas and corn (About half a cup)
  • Avocado (Sliced cheeks)

Instructions

  1. Heat a frypan.
  2. Squirt in some Queensland nut oil.
  3. Sauté the sliced mushrooms and spring onions until soft.
  4. Clear a bit of the frypan and lay the duck breast down skin side down.
  5. Put a lid on the frypan and cook for 10 minutes.
  6. Turn the duck breast over and cook for another five minutes with the lid on.
  7. Remove the duck breast from the frypan and add the butter to the mushrooms and spring onions along with the frozen peas and corn.
  8. Cook until the peas and corn are warmed through.
  9. Serve the duck breast with the buttery mushroom sauce and the sliced avocado cheeks.
Continue reading “Pan-fried duck breast with avocado and buttery mushroom sauce”