Pan-fried salmon with a warm salad of kale sprouts, red cabbage, and cherry tomatoes.
Monday tea. Pan-fried salmon with a warm salad of kale sprouts, red cabbage, and cherry tomatoes.
#yummylummy #foodphotography #lowcarb #MasterChefAU #salmon #kalesprouts #redcabbage #cherrytomatoes #horseradish
Salmon, Kale sprouts, Red cabbage, Tomatoes, Butter, Cream, Horseradish cream
G'day food lovers,
How are you tonight? For tea tonight I pan-fried some salmon and served it with a warm salad of kale sprouts, red cabbage, and cherry tomatoes.
In a cold frypan I placed a piece of oiled up and salted salmon skin side down. I then turned the heat up to high and cooked the salmon for five minutes. After I checked the skin was crispy, I turned the salmon over for one minute, turned the heat off, and transferred the salmon to a plate to rest.
I shredded the red cabbage with a sharp knife and tossed it into a hot frypan with a liberal squirt of rice bran oil. I then tossed in some kale sprouts and cherry tomatoes. I turned the heat down and put a lid on the frypan. When I could see the leaves of the kale sprouts glistening after being coated with the vapourised oil and cellular water, I took off the lid and added a small knob of butter and after the buttery goodness coated everything I added a splash of cream and a dollop of horseradish cream and stirred that through.
It was delicious. Have a good night. Bye.
Pan-fried salmon with a warm salad of kale sprouts, red cabbage, and cherry tomatoes.
Monday tea. Pan-fried salmon with a warm salad of kale sprouts, red cabbage, and cherry tomatoes.
#yummylummy #foodphotography #lowcarb #MasterChefAU #salmon #kalesprouts #redcabbage #cherrytomatoes #horseradish
Salmon, Kale sprouts, Red cabbage, Tomatoes, Butter, Cream, Horseradish cream
G'day food lovers,
How are you tonight? For tea tonight I pan-fried some salmon and served it with a warm salad of kale sprouts, red cabbage, and cherry tomatoes.
In a cold frypan I placed a piece of oiled up and salted salmon skin side down. I then turned the heat up to high and cooked the salmon for five minutes. After I checked the skin was crispy, I turned the salmon over for one minute, turned the heat off, and transferred the salmon to a plate to rest.
I shredded the red cabbage with a sharp knife and tossed it into a hot frypan with a liberal squirt of rice bran oil. I then tossed in some kale sprouts and cherry tomatoes. I turned the heat down and put a lid on the frypan. When I could see the leaves of the kale sprouts glistening after being coated with the vapourised oil and cellular water, I took off the lid and added a small knob of butter and after the buttery goodness coated everything I added a splash of cream and a dollop of horseradish cream and stirred that through.
It was delicious. Have a good night. Bye.