The first time I realized my love for salmon was when I had my first piece of salmon sashimi. Growing up, my parents would never let me have sashimi (japanese raw fish), because they felt it wasn’t very clean. So to me, Sashimi always seemed to be one of those forbidden adult pleasures. I always dreamed of the day I would be an adult so that I would be able to try it. Yup! I wasn’t dreaming about getting my drivers license, I was dreaming about eating sashimi.
The day I first had sashimi, I felt like I was ready finally “to be an adult”. I was so excited! Don’t laugh, but in my little, childish mind it was like a rite of passage I had to pass.I took my first bite of tuna and thinking “mm..this is not bad”.
Then the second piece of yellowfin fish..”why does this taste the same?”…,
my third piece…”it tastes so bland, just like soy sauce”.
I did not expect that. I was rather disappointed.
Most of you are probably disagreeing with me, but my first encounter with sashimi was not great. I couldn’t understand why anyone would appreciate it at all. I felt like I had been lied to all these years about how great sashimi really was. Then I was forced to down a piece of salmon. I was fed up by now and troubled frankly that I had not seemed to pass my rite of passage to adulthood!
After a few more grunts, I decided to give it a try.
..WOW it was so good! That was the moment I fell in love with salmon.
From then on my life has been all about salmon!
Salmon salmon salmon. IF there was one thing I could live off of forever – that would be salmon. I have no idea why. It just tastes so good. Maybe its the texture? Maybe its way it flakes so easily? I really have no idea.
Over the years, I’ve learnt to appreciate the simplicity of flavors of different types of sashimi. I’ve come a long way to finally develop the mature of an adult! The essence of sashimi really is its texture and its freshness. I can say now that there is nothing comparable to having that delicious, soft piece of fish melting in your mouth with a little tad bit of soy and wasabi. mm…
But none of the sashimi would ever be able to win my heart as salmon did. I fell in love with it first bite and I still love it as much as I had done the first day I tried it.
So here is another amazing salmon dish that you can make. Its not sashimi but its salmon. And salmon tastes good no matter what.
Salmon with avocado remoulade! Doesn’t it sound incredibly fancy? Well let me tell it is the easiest thing to make in the world. Imagine a creamy, herby guacamole (love that stuff) with a piece of gorgeous alaskan salmon. Yup thats right! Doesn’t get better than that! I licked down my whole plate clean and spotless! And guess what the best part about this is? you can have it done in 15 minutes right in your kitchen!
- 2 salmon fillets
- Salt and pepper to taste
- Remoulade:
- 1 large avocados, cut and peeled
- 1.5 tbsp freshly squeezed lime juice
- 1.5 tbsp almond milk (use other dairy-free, nut-free milk)
- ½ tbsp green onion
- ½ tbsp minced basil
- ½ teaspoon Dijon mustard
- Put avocado pieces and lime juice into a food processor or blender and pulse until blended. Add almond milk, pulse. Add green onions and basil, pulse just until combined. Remove to a bowl, add mustard, salt and pepper to taste.
- Preheat oven. Place Salmon fillets on a tray with a baking sheet (so you won't have to use any oil). Rub salt and pepper over the salmon fillets. Broil the salmon for 3-4 minutes on each side (depending on the size of your salmon).
- Serve salmon with avocado remoulade sauce.
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