It was a long day today. I didn’t have much time during my breaks to think about what to make for dinner. I had some pickled coleslaw in the refrigerator as well as some salmon. The question for me was what to have with it. Last week I had baked salmon with pickled coleslaw and potato scallops, so tonight I replaced the potato scallops with an avocado. A much healthier option
- 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
- 1 avocado sliced
- Wasabi sesame seeds
- 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” rel=”nofollow”]Bake the salmon[/url]
- Allow the salmon to rest for five minutes and plate up with the sliced avocado and pickled coleslaw
- Shoot a photograph
- Record a [url undefined]time-lapse video[/url] while eating the meal
- Wash the dishes
- Write the recipe
- Blog (verb)
Baked salmon with pickled coleslaw and avocado
I ate well today. For lunch I enjoyed some leftover prawns, udon noodles, kale and quinoa. It looks bad but tastes great.
Now it’s time for a little Monday link love. On Mondays the Canberra Food Bloggers Facebook group share posts from the previous week. Here is a selection from today’s link sharing.
- Rose http://www.travelandbeyond.org/2015/11/12/miss-vans-street-food/
- Michele https://fineeating.wordpress.com/2015/11/13/ivy-and-the-fox-acton-gorgeous-and-delicious/
- Bec http://inexplicablewanderlust.com/2015/11/10/muse-kingston/
- Kirsty http://makeitbakeitsnapit.blogspot.com.au/2015/11/devonshire-tea.html
- Kristy https://talesofaconfectionist.wordpress.com/2015/11/15/meatball-monday-ikea-canberra/
- Christine http://www.foodwinetravel.com.au/food/food-features/10-of-the-worlds-most-incredible-cakes/
- Liz http://www.bizzylizzysgoodthings.com/blog/recipe-for-swedish-meatballs-and-postcards-from-stockholms-vasa-museet
- Anna http://shenannagans.com/road-trip-across-australia/
- Erin C. https://thefakerybakeryblog.wordpress.com/2015/11/09/funfetti-layer-cake/
- Serina http://msfrugalears.com/2015/11/13/5-friday-golden-jewelled-risotto/
Disclaimer and a note on mass and energy
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.