Sunday tea. Pan-fried salmon with roasted kalettes, cherry tomatoes, and spring onions.

Sunday tea. Pan-fried salmon with roasted kalettes, cherry tomatoes, and spring onions.

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Salmon, Kalettes, Tomatoes, Spring onions, Coriander, Parsley, Avocado

 

G'day food lovers,

 

I seasoned a small piece of salmon with iodised salt and black pepper and the cooked it skin-side down in a frypan. I start with a cold frypan and as I add the salmon I turn the heat up to high and decrease the heat as the salmon cooks. After about 5 minutes I turn the salmon over and cook it flesh side down for about 1 minute. This ensure a crispy skin and a pink middle.

 

In a mixing bowl I add the kalettes, cherry tomatoes, and slices of the white part of the spring onions. I squirt in some rice bran oil and toss the kalettes and spring onions ensure there is a thin coating of oil over the vegetables. I transfer everything to a baking sheet and cooking on high heat for 15 minutes. This ensure the kalettes get crispy. At the end of 15 minutes I remove the baking tray and add in some chopped parsley and coriander making sure to include the roots, stalks, leaves.

 

To finish the plating up I add some avocado.

 

Have a good night. Bye.

Done