Pan-fried Salmon with Broccoli and Carrots

This evening, we decided to have salmon and J was in-charge of ‘surprising’ D with it – she’d cooked it previously but it wasn’t too tasty.
This time ’round though, D liked how the salmon was done and so here’s the recipe. šŸ˜‰

ā€¢ 2 pieces of 200g salmon fillets
ā€¢ 1/3 lemon
ā€¢ 2 cloves garlic
ā€¢ 1 tablespoon sliced onion
ā€¢ 2 x 1 tablespoon canola oil
ā€¢ 3 Chinese mushrooms (sliced)
ā€¢ 1 pound broccoli (florets cut into small pieces, stalk cut into 1/2 inch)
ā€¢ 1 carrot (sliced or diced according to preference)

ā€¢ 2 cloves garlic
ā€¢ 1 tablespoon sliced onion
ā€¢ 2 star anise
ā€¢ 1 tablespoon paprika powder
ā€¢ 2 teaspoons rosemary leaves
ā€¢ 2 teaspoons thyme leaves
ā€¢ 1 tablespoon rice wine
ā€¢ 1 tablespoon light soy sauce
ā€¢ 2 teaspoons pepper
ā€¢ 2/3 lemon (sliced)

1. Heat oil in frying pan and lay lemon slices on heated pan until they caramalise:

2. Marinate salmon with garlic, onion, star anise, paprika powder, rosemary leaves, thyme leaves, rice wine, light soy sauce, pepper and caramalised lemon (Step 1 above) and leave for 2 hours. (If time is an issue, leave marinade for 20 minutes; J just likes to leave the marinade for a long time.)

3. Brown garlic and caramalise onion in canola oil:

4. Add sliced mushrooms and cook for 1 minute:

5. Add broccoli and carrots to pan and mix well, set aside when cooked:

6. Heat canola oil in pan and cook salmon for 5 minutes:

7. Turn salmon over and leave to cook for another 5 minutes:

8. Serve salmon with broccoli and brown rice:


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