When the call came on Monday for 1 week of freelancing at Australian Women’s Weekly magazine I nearly turned it down. They wanted me to start the following day, but I have the kids and not enough help and it simply seemed like it would be All. Too. Hard.
Plus I was a bit scared, because you know, they might find out that I’m a fraud. Just a chick who started a blog a few years ago, who has had a little luck with writing.
But I also know that saying yes to stuff is how you grow and how you get to where you want to go, and hell, at least I could pull some mad selfies over the days, right?
I pulled in favours, I bargained and I juggled, and between my nanny, my guy and Mister H we made it happen. One whole week writing for the Ay Dub Dub (short for AWW in the in crowd) online magazine.
Firstly, can I just say that walking through the security doors of the Bauer Media building is quite a trip. All of the publications are in the building so you see an array of amazing fashion coming from the likes of the Elle and Harper’s Bazaar floors.
But am I really looking at the fashion crowd, stalking the latest trends?
No, I’m stalking Gourmet Traveller.
I’m hoping they’ll be recognisable by food dribbled on their shirts like my ensembles are constantly accessorised with but I have a feeling that they’ll be far more sophisticated than me…..or at least have finer table manners (and motor skills, lets face it.)
I’ve worked out which floor they’re on, and before the week is through, I swear I will have met the appropriate person for me to say something awkward to before bumbling about how much I’d love to write for them.
You know I’m good for that whole scenario.
I’m loving working with other people. Freelancing from home can be a lonely business so office banter, food samples and Vagisil jokes are most welcome.
On the other hand, working full time hours is quite the shock to the system so I whipped this 10 minute beauty up for someone who gets home ravenous.
I went to the cupboard to get vermicelli glass noodles but I didn’t have any so I juts used what I had…. you must do the same. Or omit.
We’re pretty easy around these parts.
Blackened Salmon and Green Mango Salad Lettuce Cups
Serves 4 as an entree, 2 as a main
What you will need :
- 2 small fillets of salmon, skin on
- 2 tablespoons ketchap manis (sweet soy)
- 1 bunch glass noodles
- 2 tablespoons sesame seeds
- 2 spring onions, chopped
- a big handful or coriander leaves
- 1 not quite ripe mango, or green mango (kind of the same, but not, but totally interchangable for this if you can only get your hands on regular mango – like me yesterday)
- a handful of snow peas, topped and tailed and cut into, matchsticks
- 1 small cucumber, deseeded and roughly peeled, cubed
- 1 cos lettuce for serving, outer leaves removed
- a tablespoon of coconut oil, or peanut oil
- sambal, sri racha and fried shallot for serving
For the dressing :
- juice of 1/2 mandarin or orange
- 3 tablespoons vinegar
- 1 teaspoon tamari
- 1 teaspoon palm or castor sugar
What you will need to do :
Place your ketchap manis into a dish and roll your salmon in it until covered. Cover the skin side with sesame seeds.
Heat oil in a fry pan until hot and place salmon skin side down for a about 5 minutes.
Toss all salad ingredients into a bowl. In a separate bowl add dressing ingredients and mix well. Combine and shimmy.
Turn fish over and – here’s where we get interesting – I like my salmon medium rare, but some people like it cooked through. If you like cooked through cook for a few minutes, then tip on each side for a minute, then turn it off and leave for one more minute.
This is all a little dependant on size of fillet also so just check it. Don’t be scared to ruin it because you’ll break it up anyway.
If you like medium rare, flip it, then turn of frypan but leave in in the for three or four minutes before removing from heat.
Place your lettuce cups on serving plate, pile up salad, flake on some salmon and crispy skin. Fancy it up with some fried shallot and chilli and get that in your face.
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