It’s been a long day at work. I got home around 7.30 pm and tore into the refrigerator to pull out a piece of salmon. I’ve been thinking of baked salmon all day. I still hadn’t fully formed in my mind how I was going to cook it but as I got undressed it dawned on me to to use some spinach, rocket and chard leaves along with some sliced cabbage.
The texture tonight came from the nuts in the creamy sauce along with some crunch from the cabbage.
There was also texture in the skin of the baked salmon with the sticky crispy skin.
This is a dish that needs a good amount of seasoning and it brings out the flavours and textures.
- Soy sauce
- Grape seed oil
- Spinach leaves
- Rocket leaves
- Chard leaves
- Slivered almonds
- Pine nuts
- Ground nutmeg
- Chicken salt
- White wine
- Add some oil to the plastic bag containing the salmon
- Rub in the oil
- Place the salmon on a baking tray lined with baking paper
- Drizzle a little soy sauce on the salmon (this will create a sticky crispy layer under the skin)
- Bake in a benchtop oven at 200 °C for 15 minutes
- Slice one cabbage leaf and cook in the microwave oven for 1 minute
- In a frying pan add some oil and a good slice of butter
- Turn up the heat and add a handful of leaves and then the drained cabbage
- Cook the vegetables until the liquid is boiling and the water evapourates away
- Add a small handful of slivered almonds and pine nutes
- Shake in a little bit of chicken salt
- Shake in a little ground nutmeg
- With the heat on high add a splash of white wine
- Reduce away the white wine then add a splash of pouring cream
- Reduce to a sauce
- Pour the cabbage and leaf sauce into a bowl
- Add the salmon on top
- Shoot a photograph
- Eat the meal
- Wash the dishes
- Write the recipe
- Blog (verb)
I have another piece of salmon for tomorrow night and it may be a repeat of tonight.