Friday, January 22, 2016

honey glazed salmon with citrus avocado salsa...

(Pic from cookingclassy.com)
We love salmon and I had the chance to buy some yesterday in Mt Gambier..
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I googled recipes when I got home and found this one.  I had oranges and an avocado on the fridge so it was perfect.  I just needed Gus to pick up some coriander on his way home...
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I did some oven baked potato chips and a quick salad...
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The result, a very delicious dinner.  I did add a squirt of maple syrup to the salsa just to take the top off the tartness. 
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I am making sour dough rolls later tonight but I am still getting Sally ready to use.  She was looking a bit flat this morning (after 3 feeds yesterday).  
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I did the glass of water test and she sunk to the bottom...
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...which means she's not ready.  I've fed her again so hopefully she'll bubble into action soon. 7.15am...
Cheers - Joolz xx
(Sally floating on the surface)
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After another feed, by 9.35am she had bubbled up and smelled nice and yeasty. I tried the glass test and she stayed floating on the surface. This means she had enough gas bubbles to be viable, I guess.
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I mixed the dough at around 10.30am then by 6pm the dough had risen beautifully so I made 14 bread rolls...
I used 250gms wholemeal flour and 750gms bakers flour...
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...I also made a small loaf. Perfect!
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Joolz xx
 

 

 

 

 

 
 
 
 

 

5 comments:

  1. Oh my goodness, that salmon sounds fabulous. I WILL be trying that one very soon!

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    Replies
    1. It was delicious and we'll definitely be trotting that recipe out when we have guests sometime. - J

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  2. Joolz, is the starter supposed to keep floating? I had mine ready but it is too hot to cook so I put it in the fridge till it cools down. A few of us on the DTE forum have been making our starter this week. It is all a bit of a learning curve for me.

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  3. You always have the most interesting and delicious looking meals!!

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  4. Salmon - such a succulent fish. I love to rough up the scales with a knife and then bake on the scales - adds a beautiful crunch to contrast the creamy flesh.

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