Rib eye bone in with green peppercorn cream sauce and pickled radish, red onion, and fennel salad.
Last Saturday before I left for Brisbane I noticed that Coles had these large rib eye bone in steaks for sale. I really wanted to buy one just in case there were none available when I arrived back in Canberra. I worry though about power outages and the last thing I wanted was putrefying meat in a hot freezer when I returned.
Fortunately, Coles had some available on Friday night when I got back into Canberra.
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.
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.
I know I shouldn’t do this after eating so much food yesterday. However, I was in Westfield Belconnen earlier and saw that Belconnen Chicken was open for business. Belconnen Chicken sells chicken thigh schnitzel rather than the traditional chicken breast schnitzel.
People who know me, know that I’m a lover of thighs and not breasts. Breasts unless handled with tender loving care can often end up dry and stringy whereas thighs can be handled roughly and still be moist and tender.
Chicken thigh schnitzel
Sliced red onion
Use a mandolin or a sharp knife to slice some fennel, red onion, and radish.
Remove the zest from a lime and an orange. Remove the juice from the lime and orange recently denuded of zest.
Soaked the fennel, red onion, and radish in the lime and lemon juice along with the lime and lemon zest.
Soak for at least 30 minutes. If you like you can also add a little iodised salt.
Some people might like to add a little brown sugar if you like your vegetation to be a little sweet.
Towards the end of the pickling process, turn the heat up on your heat source so you make your frypan hot.
Add a little high vapour point oil, I like to use Queensland nut oil (because everything about Queensland is better).
Cook your chicken thigh schnitzel gently until the bread crumbs are a nice deep golden colour.
Once cooked, place your chicken thigh schnitzel on some absorbent paper towel.
Drain the pickling juices from the salad vegetables.
Mix the pickled vegetables with some chopped parsley and serve with the chicken thigh schnitzel.