On our recent weekend at Brunswick Heads in coastal northern New South Wales, we went to the beach and saw Nippers …
Our potential surf lifesavers start training young
… to the river and saw a happy dog strolling along …
“I’m bored with that blow-up island”
… admired the catch …
“Yes, this is my ironing board .. and the problem is?”
… cycled to the Nature Reserve and visited the feral chooks …
Now, this is free range!
… and enjoyed the delightful soft bark of lovely paperbarks:
Genus Melaleuca in the family Myrtaceae, mostly endemic to Australia
Culinary adventure: create topping for baked salmon using home-made preserved lemon.
I took some of the last of the thyme from our garden and added the tiny leaves to finely chopped shallots (spring onions), finely chopped preserved lemon (just the skins – two quarters), a couple of tablespoons of grated parmesan, a generous grind of pepper and a drizzle of oil to hold it all together.
This concoction was patted onto the surface of the salmon fillets (skin on, skin off – doesn’t matter) which I placed on a large non-stick tray sprayed lightly with Canola oil. I added par-boiled potato pieces, having given these a salt-pepper-oil treatment. Into a heated oven (250 degrees centigrade minimum) for 10 minutes while the rest of the veges (beans, carrots) were microwaved.
Absolutely delicious and no photo because eating couldn’t wait! I have often cooked salmon with a topping of basil pesto and parmesan, but this version made a very pleasant change.