It has been a pretty miserable afternoon in Canberra. While the official temperature was just above 10 °C, the so-called apparent temperature was around 4 °C for most of the day. I tried to go out for a walk twice and each time the rain stopped me. With the miserable weather I had baked salmon on my mind.
While I normally pan fry my salmon for 5 minutes with the lid on, I’ve also found another fool-proof method to cook salmon just right. I use my small bench top oven toaster, set it for 200 °C and cook the salmon fillet for 15 minutes. The salmon flakes nicely and depending on the thickness of the fillet it remains slightly pink in the middle. I like to rub my salmon a little to add some flavour. Tonight I combined some grapeseed oil, soy sauce and brown sugar in a plastic bag and rubbed my salmon in the bag.
The rice and quinoa were cooked in the microwave oven and I fried the egg slowly on a gentle heat and kept it warm before I topped the dish.
- Salmon fillet
- Rice
- Quinoa
- Egg
- Soy sauce
- Grapeseed oil
- Brown sugar
- Pepper
- Rub the salmon with the oil, soy sauce and brown sugar
- Lay on some baking paper in a baking tray
- Add some cracked black pepper to the salmon
- Bake in a preheated benchtop oven at 200 °C for 15 minutes
- While the salmon bakes cook the rice and quinoa in a microwave oven
- Fry the egg in an egg ring very gently with low heat
- When the salmon is cooked add the rice and quinoa into a bowl, lay on the salmon and then the egg
- Pour the oil from frying the egg over the egg white so it soaks into the rice and quinoa
- Shoot a photograph
- Eat the dish
- Wash the dishes
- Write the recipe
- Blog (verb)
