Happy Canberra Day. It’s Monday, I have salmon for dinner.
- Salmon fillet skin on
- Red capsicum
- Green capsicum
- Red onion
- Whole black peppercorns
- Queensland nut oil
- Leftover gravy from last night’s tea
- 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.
You know it’s Monday night and that means salmon.
I was watching a YouTube video over the weekend featuring a couple attending the Culinary Institute of America (CIA) and one of the teachers was focussing on cutting vegetables.
I really like the feel of a knife in my dominant hand and while I am a bit sloppy with a blade I thought I should spend more time on trying to be neater when cutting vegetables.
I had some onion, carrot and celery in the refrigerator so I thought I’d use them with my salmon tonight.
Continue reading “Pan-fried salmon and vegetables”
Hmmm…long day. I woke up at 2 am and didn’t get back to sleep.
Continue reading “Pan-fried salmon with mushrooms, avocado, and tomatoes. Served with lime wedges.”
It’s Monday so that means salmon. Tonight it also meant a pork sausage too.
Continue reading “Baked salmon and pork sausage with avocado salad”
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.
Continue reading “Pan-fried salmon with creamy mushrooms and avocado”
I tell a lie. I didn’t smoke the salmon. My flat is filled with smoke but not from burning the salmon. The sky of Canberra is smoky because of the bushfires.
Continue reading “Smoky pan-fried salmon and mushrooms”
Another long day at work.
I’m glad I bought a couple of pieces of salmon this morning rather than my usual one for Monday night.
It made it easy to quickly cook dinner when I got home.
- Salmon fillet
- Balsamic glaze
- Cos lettuce
- Red onion
- Lime juice
- Olive oil
- Cherry tomatoes
- Shred the lettuce, red onion, fennel, and radish.
- Halve the cherry tomatoes.
- Mix the lime juice and olive oil to make a dressing.
- Make the salad and put on a dinner plate.
- Rub some Queensland nut oil over the salmon fillet and season with iodised salt.
- Bake the salmon for 15 minutes at 200 °C.
- After baking add some balsamic glaze.
- Put the salmon on the dinner plate with the salad.
- Serve and eat.
Got home late from work and made salmon and salad.