Yesterday I whipped up a simple lunch. I don’t really have a back story for this, or some long winded explanation of a foreign ingredient, so today’s post will be short and straight to the point.
PREP TIME 10 MINS| COOKING TIME 25-30 MINS| SERVES 2
2 salmon portions, skin on
3 large golden potatoes, wash, peeled and cut into small chunks
1 cup loose leaf baby spinach
1/2 cup milk
Ground sea salt and pepper
Knob of unsalted butter
1 tbsp Red Rock Deli-Style Dip, Sundried Tomato, Chargrilled Eggplant & Pinenuts (optional)
Place the potatoes in a medium-sized pot filled with salted water. Boil the potatoes for 15-20 minutes or until potatoes are tender. During the last 5 minutes, add the milk to a small saucepan and warm, do not boil.
Meanwhile, press salmon filets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat a knob of butter in a frying pan over medium-high heat. Add salmon filets skin side-down. Immediately reduce heat to medium-low. Cook, pressing gently on the back of the fillets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily. Flip salmon and cook on second side, about 1 to 1 and a half minutes longer, for medium-rare to medium. Transfer salmon to a plate lined with a paper towel to soak up any excess oils, and allow to rest. In the same pan, wilt spinach leaves.
Remove the potatoes from the heat and drain. Working quickly, push the potatoes through a sieve using a rubber spatula, back into the pot. Add the milk and butter and fold. Season with salt and pepper to taste. Transfer to a serving plate together with the wilted spinach, salmon and deli dip.
The most wonderful thing about life when it comes to food is breakfast. I always look forward to breakfast, but I think 90% of the time I actually go without having a proper breakfast, or no breakfast at all – which does sadden me a bit. This is either because I get up too late for breakfast and just skip to brunch, or when I do get up early, I’m rushing off to Uni and usually grab a banana or whatever fruit I have lying around on my way out (which also rarely happens so I just end up waiting until class is over and then packed left-over lunch it is).
What makes me happy though is that I can have Breakfast for Lunch or Breakfast for Dinner. Breakfast all day everyday (please excuse my apparent over-excitement over breakfast). Today, I had my breakfast for lunch, and man it was so good. Who doesn’t love bacon and eggs for lunch?
PREP TIME 5 MINS| COOKING TIME 10-15 MINS| SERVES 1
1 slice of wholemeal bread, toasted, buttered & cut diagonally in half
2 slices of gourmet tomatoes, grilled
2 fresh free range eggs at room temperature, poached
3 slices of rindless bacon, grilled
Handful of loose leaf baby spinach, wilted
1 tbsp white vinegar
Knob of unsalted butter
Ground salt and pepper to taste
Poaching the eggs:
Bring small saucepan of water to the boil over medium-high heat, then reduce the heat to low-medium – the water should be just simmering. Add in the vinegar and stir.
Crack one egg into a small bowl and quickly, but gently pour it into the water. Repeat with the other egg. A really soft poached egg should take around 2 minutes, but if you want it a bit more firm, it will take about 4 minutes. To check if they’re cooked right, carefully remove the egg from the pan with a slotted spoon and give the yolk a gentle push (you can tell just by your instincts if it is under or overcooked – or perfect)!
I honestly think that the rest is pretty self-explanatory.