2019-07-07 Salmon Kalettes Avocado-Apple Devices HD (Most Compatible)
Sunday tea. Pan-fried salmon with roasted kalettes, cherry tomatoes, and spring onions.
#YummyLummy #FoodPhotography #LowCarb #noaddedsugar #MasterChefAU
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 then 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 ensures 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, tomatoes, and spring onions to ensure there is a thin coating of oil over the vegetables (and fruit given tomatoes are fruit). I transfer everything to a baking sheet and cook it on high heat for 15 minutes. This ensures 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.
2019-07-07 Salmon Kalettes Avocado-Apple Devices HD (Most Compatible)
Sunday tea. Pan-fried salmon with roasted kalettes, cherry tomatoes, and spring onions.
#YummyLummy #FoodPhotography #LowCarb #noaddedsugar #MasterChefAU
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 then 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 ensures 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, tomatoes, and spring onions to ensure there is a thin coating of oil over the vegetables (and fruit given tomatoes are fruit). I transfer everything to a baking sheet and cook it on high heat for 15 minutes. This ensures 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.