Yesterday for dinner, my family had one of our favorites: Salmon and Salad. It is also one of our most simple and quick meals! 5 ingredients, to be exact: salmon, salt, pepper, garlic powder, and romaine. Add a little bit of homemade ranch, and it's quick, wholesome, packed with nutrition, and delicious.
Can you believe just 3 years ago, I had never cooked fish before, and I was completely scared to do so? I don't think I'm the only one who has been in this predicament. Fish seems to be one of those "scary" foods that people think are really hard to "get right." We've probably had a bad fish experience (visions of Long John Silver flash through my mind), or we didn't like it as a child, or we're just not sure what to do with it. I had eaten fish prepared by others, and loved it, but cook it myself? Scary!
After reading Nourishing Traditions, learning about traditional diets, and hearing all about the ever-important omega-3's, however, I decided I'd better add fish to my home-cooking repertoire. Being thousands of miles from any ocean presents a slight problem, and our local fish (mostly trout) are not widely commercially fished or available to purchase... did I really want to personally go fly fishing before each meal? After some deliberation, I decided if I was going to occasionally buy non-local fish, it may as well be salmon (delicious, fatty, and easy to find). I settled on an inexpensive frozen wild-caught salmon at my local grocery store. One wild-caught salmon is the same as the next, right? There is no such thing as "organic" wild-caught fish, and frozen fish is said to be fresher than "fresh" fish found in a supermarket.
Now, how to cook it? There are so many recipes, methods, and variations out there that picking one can be intimidating. And what if I don't like dill? Does every salmon recipe have to include dill? Do I really have to marinate it for hours ahead of cooking?
Well, I'm a simple girl, with simple tastes, and my favorite fish-eating memory actually includes a campfire, a fresh-caught trout, and no utensils. So simple it is. Turns out, salmon has such fantastic flavor that it's amazing with only a little bit of seasoning: I like salt, pepper, and a little garlic. It also has enough fat in it that it doesn't really need to be "marinated in olive oil," as one recipe recommended. I just season it, pan fry it for a few minutes and call it good.
Delicious! This is one food fear that is officially conquered! Now, on to the beef liver...