Wonder of wonders, miracles of miracles
Entry posted by docoflove1974
284 views
I had a confirmation of an epiphany yesterday. It was a revelation of something that I deeply suspected, but had been afraid to act upon for some time, and in truth I should have just bucked up and taken the reins and confronted this truth.
Ladies and gentlemen, I like salmon.
Trust me, this is a shock. For years and years, the only way I liked salmon was as sashimi...since raw salmon didn't have that pungent olor that put me off. And I do love other types of fleshy fish...everything from orange roughy to cod to petrale sole, from tuna of all varieties to swordfish to halibut...love me some eel, skate...just about anything. Except salmon...I just consistently got turned off for years.
Yesterday was my cat's birthday, and my present to her, so to speak, is to go to the fish monger and get her a couple of prawns. It's a birthday dinner that lasts a couple of days, and one which she really can't get enough of. I poach one prawn in a bit of water, cut it up in very small pieces, and serve her with the delicious dish. She eats a bit at first, and then lets it sit so she can savor it the rest of the evening. And she does...I woke up this morning, only to find that the once 3/4 full dish of shrimpy goodness was now empty.
Of course, I'm not just going to buy two shrimp and call it a day...I usually get something for myself. Yesterday at the fish monger there was a huge variety of salmon: Wild Oregonian King Salmon; Australian King Salmon that, according to FishSource, is sustainably and responsibly raised; farmed Coho Salmon--just a start. So after a brief chat with the fish dude, I settled on a small Aussie King Salmon fillet. With a couple of other purchases done, I went home to show Bella her birthday gift, and to contemplate dinner preparation.
My decision was to go basic and simple: drizzle of olive oil, salt, pepper, and chopped herbs from the garden. I wanted to be able to truly taste the fish, so I wanted something clean. I was going to put it on the gas grill outside, but seeing as how there was no more gas in the tank, well, I nixed that idea. So I settled on a quick pan sear on both sides, 2 minutes per side, and then a 5 minute rest. Squeeze of lemon after cooking.
Um...wow...holy wowzer. This was good! What in the hell was I thinking before? Perfectly cooked--meaning barely cooked in the middle--and buttery. No off-putting flavor whatsoever. Amazing! It's still not going to replace my favorite--albacore and bluefin tuna steaks--but it's a damned good investment. Ok, I've been changed.
Which leads me to wonder...were there years of crappy salmon in my past, or have my taste buds changed? What else needs to be crossed off the relatively short list of foods that I do not like?
(By the way, tripe and most organ meats will continue to be on that list...I keep trying, and I can't stomach them.)
2 Comments
Recommended Comments