Happy Sunday to you. I had a huge morning tea and didn’t have lunch today. Mind you I had been feeling a little nauseated. The Dobinson’s Bakery coffee card allowed me a free coffee and cake today and I went with a really rich chocolate eclair.
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
Remove the zest from a lime and an orange.
Remove the juice from the orange and lime and put the juice and zest into a small bowl.
Slice the radishes, red onion, and fennel and put into the citrus juices.
Add a pinch of salt and a teaspoon of sugar.
Mix the sliced radish, red onion, and fennel through the ‘pickling’ solution.
Allow to sit for 30 minutes.
Preheat an oven to 200 °C (392 °F).
Brush the salmon fillets with a high vapour point oil. All I could find in Mum’s kitchen was peanut oil.
Place the salmon skin-side up on a baking sheet.
Season the skin with a little salt and pepper.
Put the salmon into the oven for 15 minutes.
Shred some cos lettuce.
Dice the cheeks of an avocado.
Cut dices from a mango.
Slice some cherry tomatoes into halves.
Put the lettuce, mango, avocado, and cherry tomatoes into a salad bowl.
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.
When the salmon is cooked, remove it from the oven and allow it to rest for a few minutes.
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
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
Dry the surface of a couple of strips of pork belly with paper kitchen paper.
Place the strips on a rack and put the rack on a baking tray.
Place the pork belly into the toaster oven which has been preheated to 200 °C (392 °F).
Cook for 45 minutes.
While the pork belly is cooking get out your trusty mandolin and slice some radish, red onion, and fennel.
Chop some coriander (also known as cilantro in some countries) and continental parsley.
Remove the zest of a lime.
Remove the juice of a lime.
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.
When the pork has finished cooking remove the pork to rest on a cutting board.
Pour the rendered pork fat into the mixing bowl with the salad elements.
Mix the rendered pork fat through.
Cut the pork belly into small cubes.
Dice the mango and add to the bowl.
Add the chopped coriander and parsley to the salad bowl.
Toss in the cubes of pork belly and mix through.
Transfer everything to a bowl and eat with chopsticks.
Crunchy pork belly with mango and fennel lime salad
