Well, it?s been a while but I?m back in the kitchen after a rather longer than intended winter break. The few weeks I thought I would be away from cooking and blogging turned into almost two months, thanks to an overseas work trip to New Zealand (with a week or so of road trip around the North Island thrown in at the end) and our household being laid low by illness in past few weeks. Let?s just say that the cooking that has been happening (when it was happening at all) was very basic and far from Gourmet Goddess worthy, so I promise that you haven?t been missing out on much in that department!
Since my last post, the weather has completely changed, Winter has left us here in Australia and we welcome the start of Spring - and the appearance of a whole lot of gorgeous Spring produce. I love this season, as all my favourite fruit starts to come in to season, especially strawberries, blueberries, mangoes and the first stone fruit ? peaches, nectarines and plums. Asparagus is everywhere, and it?s local (although still check the labelling and reject any dodgy imports which may still be around) At this time of the year it is great quality and also inexpensive so there?s no reason why you can?t eat it every day if you wanted to. One of my favourite things in the world is asparagus, soft poached eggs and creamy goat cheese and I eat this often at this time of the year. Delicious! I have updated the ?what?s in season?? section on this page to give you an idea about what you should be looking for at the greengrocer right now. Have a look at the list and get some inspiration for some spring dishes.
I thought I would share a super healthy, light and delicious spring recipe as my first post of this season. It is fast to put together, very good for you and uses a selection of lovely spring vegetables. It is also super low carb (if that sort of thing turns you on) Feel free to add whatever fresh herbs take your fancy, or some chilli for a spicy kick. This would also make a really nice lunch platter ? cook a few salmon fillets and arrange them on a larger serving plate to serve a whole bunch of people. I made this dish for dinner last night and it literally took me 15 minutes from preparation to table ? and I wasn?t even rushing. Easy and yum!
Pan Fried Salmon with Corn Salsa
You will need:
2 Salmon Fillets (about 150g each), 1 cup cooked corn kernels (I cook the corn on the cob and then cut off the kernels), 3 radishes finely chopped, 1 small Lebanese cucumber de-seeded and finely diced, 1 cup diced fresh cherry tomatoes, 2 tablespoons Spanish onion finely chopped, 1 tablespoon chopped continental parsley, 1 teaspoon finely chopped lemon balm (if you don't have this, substitute with fresh mint), salt & pepper, a drizzle of olive oil for pan frying.
Dressing: 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, dash of Tabasco, 1 teaspoon sugar, salt and pepper. Fresh lemon to serve.
Method: Check the salmon and remove any bones you might find with a pair or tweezers. Wipe the salmon with some paper towels and set aside.
In a bowl, combine the corn, radish, cucumber, tomatoes, onion, parsley, lemon balm (or mint). Season with salt and pepper.
Whisk together all of the dressing ingredients. Season generously and pour over the salsa mixture. Combine and put aside until ready to serve.
Heat a non stick pan to a medium heat. Drizzle a small amount of olive oil over the pan. Cook the salmon until golden on the outside but still slightly springy to touch. Be careful not to overcook the salmon or it will dry out.
Serve with the salsa and fresh lemon right away.
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