Sunday, 8th June 2008

I had two individually packed frozen fillets of salmon in my freezer and this was the children's dinner last night.

The salmon was marinated with salt, black pepper, dried parsley and a little squeeze of lemon.

Then panfried with olive oil in a very hot pan, till it was crisp on the outside and slightly pink in the middle.

Put a pat of garlic butter on top of the hot salmon and serve with oven cooked garlic/rosemary mushrooms, roast potatoes and lemon wedges.

Here's Mark enjoying his dinner with a good book, after a good run at Tasek with PT and Wm.

We had vegetable curry, and a braised fish maw dish with limpets and abalone, and papaya soup with chicken and peanuts.