Pan-Fried Salmon over Salad with Lemon Vinaigrette ala Bonsay

Finally, I bought these beautiful salmon fillets. The flesh was pink and fresh. And successfully, the craving is fulfilled.

Serve: two
Ingredients: 
2 x 200gr salmon fillets
2cups fresh salad leaves 
4buttons white mushrooms
1/2cup juliened carrots
20ml olive oil
3tsp sugar
1tsp mustard
1tsp chopped garlic
2 1/2tbs fresh lemon juice
2tsp apple cider vinegar
2tsp salt & some ground pepper

Method:

1. Mix oil, sugar, mustard, garlic, lemon juice, vinegar, salt and pepper, in a bowl. Set aside
2. Wash the vegetables, dry in a colander. Set aside 
3. While pre-heating the pan, oil the salmon and sprinkle with some salt
4. Pan-fry the salmon, 4minutes on each side. Or until it is cooked as desired 

Grilled Yellow Rock Cod served with Poached Egg, Warm Asparagus and Green Broccoli Salad, and Pan-Fried Potatos ala Bonsay

This was made after I watched the Masterchef show on television that I decided to cook this dish on the next day. Another reason was it is long since we eat our last fish dish. Hopefully you enjoy this recipe as much as I did.
 
Serve: 2
Ingredients:
2 x 200gr fish fillets
1 bunch asparagus
2cups green broccoli florets
2 small potatoes, cubed
1/2 onion, sliced
2 eggs, poached
Olive oil, butter
Salt & pepper
Lemon

Method :

1. Pre-heat oven at 170C. Pre-heat pan grill
2. In a pan, put 1tbs olive oil to heat, and cook the potato. Stir a few times to avoid sticking on pan. After cooked, add 1tbs butter, then season it with salt and pepper
3. Poach the eggs in a boiled water for 5 minutes, then transfer into cold water to stop the cooking process
4. Oil the fillets, season with salt and pepper. Cook the fillets on a hot non-stick pan for 2 minutes on both sides. Transfer to a tray, throw the onions on top and around the fillets. Put in the oven for 10 minutes
5. Meanwhile, oil the asparagus and broccoli, add salt and pepper. Grill on a pan until cooked
6. Served on a plate, drizzle some lemon juice on top, and cracked pepper to garnish