One of my favourite foods is fresh salmon. I reckon I could actually eat it every day and not get bored. I love it raw as sashimi, poached, grilled, baked, and even when it’s in a can.
In the mid 90s I lived in Vancouver for a year. At that time fresh salmon in Australia was not in my budget, as I was on a freshly-graduated-from-Uni budget. I vowed that I would eat fresh salmon at least once a week while I lived there – assuming, as you do, that it would be loads cheaper as it had less distance to travel. Well. Was I ever in for a rude shock! Fresh Atlantic salmon was far more expensive there than in Australia! I think I ate it twice in the whole year, and each time was when I was visiting beautiful family friends who kindly cooked it for me.
My favourite way to cook salmon now is to buy a whole salmon and BBQ it. And then eat leftovers for the next week. YUM!
However when I just want a quick fix during the week, I buy a couple of fillets to cook for our lunch or dinner. And usually I make a salmon salad.
I find that a really quick and easy way to cook salmon is to poach it. This way it also stays moist, but best of all, it doesn’t stink out the house with that awful fishy smell that can linger for days…
If you aren’t sure how to poach salmon, check out my instructions on this post.
What really makes this salmon salad really special is the avocado cream I made as the dressing. And then blobbed on top as it was so good!
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