While cooking salmon sous vide isn’t necessarily quick and easy, tonight I didn’t want to fuss too much about the vegetables so I used some frozen peas.Continue reading “Sous vide salmon with crispy skin, porcini mushrooms, cherry tomatoes, and creamy baby green peas”
Normally, I eat salmon on Monday nights but I bought two pieces this week.Continue reading “Sous vide salmon with crispy kale sprouts and cherry tomatoes”
It’s Monday so that means salmon. Tonight I did something a little different and a little fancy 🤪Continue reading “Oven-baked salmon with creamed spinach and mushrooms”
It’s Monday so that means salmon. Tonight I did something a little different and a little fancy 🤪
- Queensland nut oil
- Small onion, finely chopped
- Crushed garlic
- Crushed ginger
- Curry powder
- Baby spinach leaves
- Strawberry jam
- Coconut cream
- Coriander leaves, stems and roots
- Heat a toaster oven to about 200 °C.
- Pat the skin of the salmon dry and season it with iodised salt.
- Put the salmon on a baking sheet and cook in the oven for 15 minutes.
- In a skillet add some Queensland nut oil and heat the skillet.
- Add the onion and then the garlic and ginger.
- Add the curry powder and stir until the onion is soft and the garlic and ginger become fragrant.
- Add the spinach and stir until the spinach wilts.
- Add a teaspoon of strawberry jam for some sweetness.
- Add the coconut cream and increase the heat to boil the coconut cream.
- Simmer on a lower heat for 2 minutes while the flavours blend.
- Serve everything on a plate and garnish with coriander.
It’s Monday so that means salmon. Tonight I cooked it along with some vegetables in the oven after I gave them a quick ‘steam’ using microwave radiation.Continue reading “Oven-cooked salmon and steamed vegetables”
It’s Monday, that means salmon for me.Continue reading “Pan-fried salmon with scallops and fennel and pomegranate salad”
The skin is gnarly because I received a text message from work while I was cooking it and I had to attend to that rather than the salmon. Things got sticky.Continue reading “Pan-fried gnarly skinned salmon with steamed broccolini and kale sprouts”
Did you know that hollandaise sauce came from the Netherlands?Continue reading “Pan-fried salmon and hollandaise sauce (formerly known as Dutch sauce) with kale sprouts and asparagus”
It’s Monday. That means Salmon.Continue reading “Oven-cooked salmon, cauliflower, broccoli and balsamic glaze seasoned kale sprouts”