Happy Long Weekend!
For those enjoying the sunny extended weekend… sorry for rubbing it in to those not so fortunate 🙁
This weekend in Sydney has been a RAY-O-SUNSHINE!
To say the least.
We went to the Zoo on Saturday for Neva’s 7th Birthday, as it’s exactly what she asked for and the sun put it on for us, a lovely 28c in the city… at home a warm 34… so a warm one considering this time last week it was 17c and I had a jumper on.
It’s not odd though, the beginning of October ALWAYS does this. People always think it’s unseasonably warm, but it does this every year. The reason I know is that Neva was born on a 35c day, I remember well as the aircon in the hospital broke down and I was very very happy to be taken down to surgery where the aircon was in functional order! lol
A week later I was taking my baby girl home for the first time and it was 16c, cold and drizzly, so it’s just October. But I do love that it always seems to kick the sun into gear right on the long weekend. Well done mother nature! You’re doing a top job lady.
Now enough about the glorious weekend, although I do hope your having a fabulous one, wherever you may be in the world. It is time to share this weeks Your Weekly Feed – link up! and my picks from last week.
by Dannielle of Zamamabakes
I do love me a fish patty.
I love them even more when they are put together by what you have in your cupboard or fridge.
This looks so tasty and it is SOOO! on my meal plan this week!
by Vicki of Boiled Eggs & Soldiers
Clearly I am a lover of salad… as we know.
And this one has me very excited. One because its Coleslaw one of my favourite salads of all time, because I can have it and put it on anything.
But two it’s another way to use kale. This one has me excited I’m eager to give this one a try!
This week I’m sharing a Sunday Roast.
But not the usual, Sunday Roast we think of… not a roast chicken… or a roast lamb… or beef, but a whole side of Salmon!
It’s not as hard or as expensive as you’d think. Especially thanks to my favourite place to shop, Aldi.
I’m a massive advicator of Aldi, the price is clearly amazing but the produce holds up every single time and they continually work to improve products. You’ll also be quite amazed at how much is Aussie made, but above all for me is flavour and quality, if it taste great with an unbeatable price I’m sold!
I have no affiliation with Aldi at all! I wish… hint hint, I’d happy make recipes for your catalogue! lol
But in all seriousness, I don’t even know a single person who works there. Just sharing what works consistently well for my family.
And one of them is this delicious side of Salmon!
You’ll find it in the freezer fish section and costs around $26 (well in NSW as far as I know). Salmon from our local fishmonger or supermarket is $36kg, so I think this is still a bargin when you want to put on a special spread.
It’s a complete 1 kg side of Salmon. It comes pin boned and in 2 different herb flavour crusts on the flesh side and the skin is on.
Pictured is the ‘Toscana Style’ but the other one I’ve had too (can’t remember what its called) is also just as yummy.
I like to thaw mine before cooking, as I feel I can control the temp better, but you can cook straight from frozen.
So on that my recipe is based on a thawed piece, but if you choose to cook from frozen, just refer to the packet instructions.
I also cooked mine on a bed of roast veg… if you don’t choose to do that, cook on a tray with a flat wire rack inside, so the heat flows under the fish. It cooks better that way when not using a bed of vege. I know I’ve tried, so use a wire rack!
Leftovers are also really yummy topped on some tasty salad the next day… if your lucky enough to scam left overs like I did! lol
Hope you enjoy!
- 1kg Side of Salmon
- 4 small - medium Potatoes
- 1 small Sweet Potato
- 1 Zucchini
- 1 Carrot
- 1 large handful of beans
- 6 sprigs of Thyme
- Olive Oil
- Salt & Pepper
- Pre-heat oven to 180c.
- Slice all potatoes into similar size portions and add to a large roasting pan.
- Cut carrot into quarters and zucchini into whole chunks.
- Remove tips from beans** and add to pan along with salt, pepper, a drizzle of olive oil and thyme.
- Mix together using your hands to well combine.
- Place in oven and cook for 35 minutes or potatoes centres are cooked.
- Top vegetables with the side of salmon, skin side down and place back in the oven.
- Cook for 15 minutes. This will leave the thick part of the salmon just ever slightly raw, remember the fish will continue to cook out of the oven.
- But be sure to adjust your cooking times per your oven.
- Once cooked to your liking, take out of the over and serve along with roast veg.
- *This is just the vegetables I used. But you can used any vegetables you like and that will lay flat in your roasting pan.
- **If you desire crispy beans instead of the deep roasted, hold the beans out of the oven until you add the fish. Scatter the beans over the veg then top the veg with the fish and cook accordingly.
Now, for the fun part… TIME TO LINK UP and share the meal love!
Oh, and if you didn’t catch it we have started a new FB page called Your Weekly Feed… pop over for a ‘like’ Your Weekly Feed – Facebook Page and LOTS of meal inspiration!!!!