Salmon Frittata

3 leeks
1 packet of smoked salmon
1 punnet of mushrooms
1 bundle of asparagus
1 tub of crumbled fetta
10 eggs
some parmesan


finely cut up your leeks and fry for a few minutes in the pan. Then cover and cook for a further 5 minutes or until soft and reduced in size.


Then forget to take photos as you add the smoked salmon pieces, mushrooms and asparagus. Cook until tender.

While this is cooking whisk your eggs with pepper and salt and the fetta.

Add the egg mixture to the pan, pulling it away from the sides as it cooks until it begins to solidify all over.

Coat in parmesan as desired then put in the over at 180-200C for 15-20 minutes until golden brown and cooked through.

Remove from oven and pan, then consume with s side of salad.


Damn this was tasty!

Balsamic Glazed Salmon

I had this recipe saved as a favourite on my phone app for the longest time, just waiting for the perfect opportunity and occasion to splash out. That occasion presented itself this weekend, and it was off to the Sydney Fish Market to pick up the juiciest piece of salmon we could find!


2 teaspoons olive oil
4 cloves of garlic
1 tablespoon of white wine
1 tablespoon of honey
100mls balsamic vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper to taste
1 tablespoon of fresh oregano
6 Salmon fillets (approx 100-140g each) with skin on

Obviously we got 2 pieces at about 300g each.


It’s summarised as “A glaze featureing balsamic vinegar, garlic, honey, white wine, and Dijon mustard makes baked salmon filets extraordinary.”

1. Pre-heat your oven to 200C. Line a baking tray with baking paper.

2. Heat olive oil in a small saucepan over a medium heat; add garlic and cook until soft, about 3 minutes. Mix in the white wine, honey, balsamic vinegar, mustard, salt and pepper. Simmer uncovered for about 3 minutes or until slightly thickened. Take off the heat and add the oregano.

3. Arrange the salmon fillets skin side down on the prepared baking tray. Brush the fillets with Balsamic Glaze.


4. Bake in the pre-heated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush the fillets with remaining glaze. Use an egg slice to transfer fillets to a serving platter, leaving the skin behind on the tray.


As you can see, I paired it with the current favourite of beans, asparagus & prosciutto. To drink we had a Pendfolds bin 128 2008 shiraz. (We were celebrating after all!)

I cannot fully describe to you how wondrous this dish is! It seemed seriously restaurant quality, and I kept having to remind myself that I had done it! Highly recommended!