Baked salmon with pickled red onions, fennel, and radish in a mango and avocado salad

Baked salmon with pickled red onions, fennel, and radish in a mango and avocado salad.

I cooked for Mum and Dad tonight. The salmon is from Morgan’s Seafood Market at Scarborough.

Ingredients

  • Salmon
  • Cos lettuce
  • Cherry tomatoes
  • Orange juice
  • Orange zest
  • Lime juice
  • Lime zest
  • Salt
  • Sugar
  • Radish
  • Red onion
  • Fennel
  • Mango
  • Avocado

Instructions

  1. Remove the zest from a lime and an orange.
  2. Remove the juice from the orange and lime and put the juice and zest into a small bowl.
  3. Slice the radishes, red onion, and fennel and put into the citrus juices.
  4. Add a pinch of salt and a teaspoon of sugar.
  5. Mix the sliced radish, red onion, and fennel through the ‘pickling’ solution.
  6. Allow to sit for 30 minutes.
  7. Preheat an oven to 200 °C (392 °F).
  8. Brush the salmon fillets with a high vapour point oil. All I could find in Mum’s kitchen was peanut oil.
  9. Place the salmon skin-side up on a baking sheet.
  10. Season the skin with a little salt and pepper.
  11. Put the salmon into the oven for 15 minutes.
  12. Shred some cos lettuce.
  13. Dice the cheeks of an avocado.
  14. Cut dices from a mango.
  15. Slice some cherry tomatoes into halves.
  16. Put the lettuce, mango, avocado, and cherry tomatoes into a salad bowl.
  17. Drain the radish, red onion, and fennel of the ‘pickling’ juices and put the radish, red onion, and fennel into the salad bowl and toss the salad. Do not look up “tossed the salad” in Urban Dictionary.
  18. When the salmon is cooked, remove it from the oven and allow it to rest for a few minutes.
  19. Plate up the salmon next to some salad on a dinner plate.
Baked salmon with pickled red onions, fennel, and radish in a mango and avocado salad. Gary Lum.
Baked salmon with pickled red onions, fennel, and radish in a mango and avocado salad

Happy new year

Baked salmon and fennel salad

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

Baked salmon and fennel salad

It’s Monday and we all know that means a fillet of salmon.

Ingredients

  • Salmon
  • Sliced radish
  • Sliced red onion
  • Sliced fennel
  • Chopped parsley
  • Chopped coriander
  • Diced avocado
  • Lime juice
  • Olive oil
  • Chilli flakes

Instructions

  1. Heat the toaster oven to 200 °C (392 °F).
  2. Put the salmon skin side up on a sheet of baking paper.
  3. Brush the salmon with some high vapour point cooking oil. I use Queensland nut oil.
  4. Place the salmon in the toaster oven for 15 minutes.
  5. While the salmon is cooking slice the radish, fennel, and red onion with a mandolin or a sharp knife.
  6. Chop the parsley and coriander with a sharp knife.
  7. Remove the seed from an avocado and dice the flesh of the cheeks.
  8. Mix some lime juice and olive oil for a salad dressing.
  9. Put all the salad ingredients into a mixing bowl and stir through the dressing.
  10. Add the salad to a dinner plate.
  11. Once the salmon is cooked, allow the salmon to rest for a few minutes and then add it to the dinner plate.
  12. Bon Appétit.
Photograph of baked salmon with avocado fennel salad. Gary Lum.
Baked salmon with avocado fennel salad.

Pork belly with mango and fennel lime salad

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

Photograph of a citrus zesting tool. Gary Lum.
Zesting tool

Mmm… pork belly

Tonight I cooked a couple of strips of pork belly in the toaster oven and mixed the fatty crunchy pieces of pig flesh with a salad highlighting Kensington Pride mango, lime zest, lime juice, fennel, and radishes.

Ingredients

  • Sliced radish
  • Sliced red onion
  • Sliced fennel
  • Chopped coriander
  • Chopped parsley
  • Lime zest
  • Lime juice
  • Pork fat
  • Pork belly
  • Iodised salt
  • Kensington Pride mango

Instructions

  1. Dry the surface of a couple of strips of pork belly with paper kitchen paper.
  2. Place the strips on a rack and put the rack on a baking tray.
  3. Place the pork belly into the toaster oven which has been preheated to 200 °C (392 °F).
  4. Cook for 45 minutes.
  5. While the pork belly is cooking get out your trusty mandolin and slice some radish, red onion, and fennel.
  6. Chop some coriander (also known as cilantro in some countries) and continental parsley.
  7. Remove the zest of a lime.
  8. Remove the juice of a lime.
  9. In a bowl add the slices of radish, red onion, and fennel. Also add the lime zest and lime juice. Mix in a pinch of iodised salt.
  10. When the pork has finished cooking remove the pork to rest on a cutting board.
  11. Pour the rendered pork fat into the mixing bowl with the salad elements.
  12. Mix the rendered pork fat through.
  13. Cut the pork belly into small cubes.
  14. Dice the mango and add to the bowl.
  15. Add the chopped coriander and parsley to the salad bowl.
  16. Toss in the cubes of pork belly and mix through.
  17. Transfer everything to a bowl and eat with chopsticks.
Photograph of crunchy pork belly with mango and fennel lime salad. Gary Lum.
Crunchy pork belly with mango and fennel lime salad

Slowly roasted lamb shoulder roll and fennel salad

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

Slowly roasted lamb shoulder roll and fennel salad

Slowly roasted lamb shoulder roll and fennel salad

Tonight I was inspired by a work colleague who mentioned yesterday he was cooking a slowly roasted lamb shoulder for Christmas.

Ingredients

  • Avocado
  • Bay leaves
  • Beef stock
  • Butter
  • Carrots
  • Celery
  • Coriander
  • Fennel
  • Garlic
  • Lamb shoulder roll
  • Lime juice
  • Nectarine
  • Olive oil
  • Parsley
  • Radish
  • Red onion
  • Red wine
  • Rosemary

Instructions

  1. In a baking tray form a trivet with carrots, celery, bay leaves, and rosemary.
  2. Add a stock cube, some red wine, and water.
  3. Sear the rolled lamb shoulder in a hot frypan (no extra oil is necessary).
  4. Place the seared lamb on the vegetable trivet.
  5. Cover with more rosemary and some garlic.
  6. Cover the baking tray with two layers of aluminium foil and form a loose seal.
  7. Place the baking tray and the ingredients into a preheated oven set to 120 °C (248 °F).
  8. Slowly roast for four hours.
  9. Remove the baking tray and remove the aluminium foil.
  10. Place the baking tray and ingredients back into the oven and turn the heat up to 200 °C (392 °F).
  11. Cook for a further 20 minutes to make the fat crispy.
  12. While the lamb is cooking uncovered prepare the vegetables and fruit for a salad.
  13. Using a mandolin with cross blades cut fennel and red onion.
  14. Without the cross blades slice radishes.
  15. Chop coriander and parsley.
  16. Dice a nectarine and avocado.
  17. Mix some lime juice and olive oil for a dressing.
  18. Mix all the fruit and vegetables in a bowl and add the lime olive oil dressing and mix through.
  19. Remove the baking tray and lamb from the oven.
  20. Pour the juices into a frypan and reduce the juices until it is a thick syrup consistency while allowing the lamb to rest.
  21. When the lamb juices form a syrup add a knob of butter.
  22. Slice the roll of lamb shoulder and pull apart large chunks of lamb muscle.
  23. Aliquot some lamb for work lunches and place into the refrigerator.
  24. Place the remaining chunks of lamb muscle into the frypan of buttery goodness and coat the muscle meat with buttery goodness.
  25. Add the salad to a plate and then the chunks of lamb muscle.

If you liked this recipe please share it on your social media platforms and please feel free to write a comment to let me know what you think.