A couple of months ago, hubby and I went "fishing" at the Australian Rainbow Trout Farm and caught some massive salmon. Yes, I know it's not exactly "fishing" when it's a FARM and who goes to a trout farm to catch salmon anyway?! Well, we did. We caught some trout too but decided to take extra salmon home and store it in our chest freezer for future dinner parties.
Well one of the "future" dinner parties happened last weekend. I was really, really hoping we'd get our brand new BBQ aka Outdoor Kitchen set up on our deck before our guests arrive so I can cook the salmon whole, but unfortunately we ran out of time. Also, we have a problem which is our back door is too small to fit our BBQ through... so we would've had to wheel our BBQ all the way through our side gate down the side of our house to our backyard and carry it onto our decking... which is why we ran out of time... but that's another story...
|This is the BBQ we bought brand new off eBay and would've looked awesome on our decking once it is fully assembled and set up (and if we can fit it through any door leading towards our backyard!)|
So that was how I had to change my original menu plan of cooking a whole salmon served with a few other individual dishes to make a "banquet" ... to cooking salmon fillets with simple sides to make a plate of "main meal". It was very, very simple and easy to cook and very quick to prepare.. which is ideal for me because I don't have much time to prepare complicated meals these days while looking after a 5-month old baby!
Ingredients (Serves 4):
4 salmon fillets
4 tbsp vegetable / canola oil for frying
3 tbsp sweet chilli sauce
1 tbsp lime juice
1 tbsp honey, melted and stirred thoroughly with 2 tbsp hot water beforehand
1 tsp butter, melted (for the sauce)
6 medium sized potatoes
1/2 tsp salt
1 tbsp butter (for the mashed potatoes)
1 tbsp sour cream
1/4 cup milk
200g green beans
Water for boiling and steaming
Boil potatoes until they are soft and crumbles when stabbed with a pork. Strain all water and roughly mash potatoes. Add salt, butter, sour cream and milk to potatoes. Mash until it becomes smooth textured. Set aside.
Steam green beans until just tender. Set aside.
Heat oil in a frying pan until hot. Fry the salmon fillets, skin down, for approx. 4-5 minutes or until the skin is crispy. Flip them over and cook for another 3 minutes.
To make the sauce, mix together sweet chilli, lime juice, melted honey and water, and butter.
Serve on a plate with mash potatoes first, followed by green beans on top, followed by panfried salmon and drizzle with chilli lime sauce. Too easy and so simple! (But looks pretty as a picture)