Pan-fried salmon and leftover onions and mushrooms

Today was a public holiday. I worked from home which meant I could have an early tea 😃😃

On Saturday night I served a steak with some onions and mushrooms. I had some leftover and ate them tonight with my salmon.

Close up. Pan-fried salmon with leftover onion and mushrooms and green and gold vegetables (peas and corn). Gary Lum.
Close up. Pan-fried salmon with leftover onion and mushrooms and green and gold vegetables (peas and corn).
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Pan-fried salmon and butter fried eggs

This doesn’t even seem worthy of posting and sharing it’s so easy.

The weekend saw a move into the red zone so today I ate a light lunch and a light tea.

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Pan-fried salmon, chives, and mushrooms with frozen black beans, capsicum, and corn

A cool change hit Canberra overnight. Yesterday peaked at 43 °C (109 °F) and this morning when I went for a walk, apart from the smoke haze of nearby bushfires, the air was cool.

A hot lunch felt in order for me. I had a piece of salmon in the refrigerator and some mushrooms.

Pan-fried salmon, chives, and mushrooms with frozen black beans, capsicum, and corn

Ingredients

  • Salmon fillet (middle portion)
  • Mushrooms
  • Chives
  • Frozen black beans, capsicum, and corn
  • Queensland nut oil
  • Butter
  • Iodised salt

Instructions

  1. Heat a frypan.
  2. Squirt in a little high vapour point oil, e.g., Queensland nut oil.
  3. Chop some chives and slice some mushrooms and add them to the frypan and sauté.
  4. Wait for the mushrooms to absorb the oil and soften along with the chives.
  5. Brush some Queensland nut oil over the surfaces of the fillet of salmon.
  6. Season the skin of the salmon fillet with some iodised salt flakes.
  7. Put the salmon skin side down into the frypan.
  8. Add a small handful of the frozen black beans, capsicum, and corn to the frypan.
  9. Add a knob of butter on top of the frozen vegetables.
  10. Put a lid on the frypan. Do NOT turn down the heat.
  11. Set a timer for 5 minutes.
  12. At the end of five minutes, remove the lid and lift the salmon out of the frypan and put it on a plate.
  13. Stir and mix the vegetables in with the mushrooms and chives and then serve next to the salmon on the plate.
Pan-fried salmon, mushrooms, chives, and frozen capsicum, corn, and black beans. Gary Lum.
Pan-fried salmon, mushrooms, chives, and frozen capsicum, corn, and black beans.

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 with pickled radish, fennel, and red onion

Baked salmon with pickled radish, fennel, and red onion

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

Tonight I baked some salmon and pickled some radish, fennel, and red onion with orange and lime juice. The green stuff is parsley and mint.

Baked salmon and pickled radish, fennel, and red onion. Gary Lum.
Baked salmon and pickled radish, fennel, and red onion.
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Baked salmon, Hollandaise sauce, red cabbage slaw with pickled radish, red onion, and fennel.

Tonight’s Yummy Lummy blog post is Baked salmon, Hollandaise sauce, red cabbage slaw with pickled radish, red onion, and fennel.

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

Baked salmon, red cabbage slaw with pickled fennel, radish, and red onion, and Hollandaise sauce. Gary Lum.
Baked salmon, red cabbage slaw with pickled fennel, radish, and red onion, and Hollandaise sauce.

Today’s lunch was salmon too

Salmon Sashimi from Westfield Belconnen. Gary Lum.
Salmon Sashimi from Westfield Belconnen.

Baked salmon and fennel salad

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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.

Baked salmon and salad

Photograph of Baked salmon and salad. Gary Lum.
Baked salmon and salad

Ingredients

Salmon, Salad leaves, Tomatoes, Lemon zest, Lemon juice, Olive oil

Instructions

  • Apply Queensland nut oil the surface of the salmon
  • Season the salmon with iodised salt and freshly cracked black pepper
  • Preheat the toaster oven to as high as it will go
  • Place salmon skin side up on baking paper on a baking tray
  • Cook in the toaster oven for 15 minutes
  • Allow the salmon to rest for a few minutes
  • Put salad leaves in a bowl
  • Add halved cherry tomatoes
  • Remove the zest of a lemon
  • Remove the juice from the lemon
  • Add the lemon zest and juice to some olive oil
  • Mix the salad dressing and pour over the salad leaves and tomatoes
  • Plate up

Eat with a knife and fork unless you’re a non-Sapien animal and then you can eat using your forelegs to shove food in your gob. 

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