Before I get onto the pickled coleslaw and potato scallops, I was not meant to be home tonight for dinner. I’d been invited to the launch of Hoi Polloi at Old Parliament House. Unfortunately on Monday evening I started experiencing some mild colicky abdominal pain and on Tuesday morning it was still there. I wasn’t indisposed as such at that time but figured it would be prudent to inform the organiser. It’s a good thing I did because after dinner last night I was up a few times.
The good thing is today I felt better and after a good day at work I figured I should indulge a little. Hence the takeaway potato scallops.
Today is also remembrance day when we remember those who fell for our freedom in World War I and as time has passed we remember all war fighters who have fallen for our freedom. I think the Australian War Memorial’s description is very apt and the best I’ve read.
Today also marks forty years since the then Governor-General Sir John Kerr dismissed the Australian Government of the day which was led by Prime Minister Gough Whitlam. I was in grade five at Stafford Heights State School. My teacher Miss Smith asked me to go and see Mr Daily, a grade seven teacher about getting wicket keeper pads for a photograph of the grade 5 hockey team photograph. When I got to Mr Daily’s 7A classroom he was there with other grade seven and grade six teachers. They had the television on and they were all crying because of the dismissal of the government. That’s my memory of the day.
- 1 fillet of Tasmanian Atlantic salmon
- Beetroot coleslaw from [url href=”http://coles.com.au” target=”_blank” rel=”nofollow”]Coles[/url] ½ cup
- Lemon zest from 2 lemons
- Juice from 2 lemons
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1 teaspoon brown sugar
- Potato scallops from the Jamison takeaway
- In the morning take the coleslaw, lemon zest, lemon juice, red wine vinegar, salt and sugar and mix together and store in the refrigerator in a airtight container
- In the evening after a day at work
- [url href=”http://bit.ly/perfectlybakedsalmon” target=”_blank”]Bake the salmon[/url]
- Allow the salmon to rest for five minutes and plate up with the potato scallops and pickled coleslaw
- Shoot a photograph
- Record a [url href=”https://vimeo.com/145366376″ target=”_blank” rel=”nofollow”]time-lapse video[/url] while eating the meal
- Wash the dishes
- Write the recipe
- Blog (verb)
Baked salmon with pickled coleslaw and potato scallops
The pickled coleslaw turned out nicely and complemented the salmon nicely.
For lunch today I had the leftover fried brown rice with red quinoa, kale and flaked salmon from last night plus a snickers cheesecake from Urban Bean Espresso Bar.