WINE: 2011 Bründlmayer Grüner Veltliner ‘Kamptaler Terrassen’
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Marinated Wild Alaskan Salmon and Avocado Salad with Watercress. That name’s quite a mouthful and I should know because I ate way more than a mouthful. From the first luscious bite of California Avocado, all the way through to the last nip of heat from whole mustard seeds. I have to admit I impressed myself with this recipe.
But like so many of my favorite meals, it started without a recipe. I tinkered around with a few simple ingredients and this is what I came up with. There was a day in my life when I would tinker a recipe, serve it up and say goodbye to it. Not just because it was a success and every bite of it was finished, but because there was no making it again– ever.
Sure I could approximate what I did but something always seems off on the second try, so that poor recipe goes away never to see the light of blog. There were some goodies too. But I figure if I can’t reproduce it myself, how will I ever get someone else to get the results I enjoyed. So, like I said, many favorites are lost forever.
However, I have now written 2 cookbooks. Writing cookbooks causes you to develop some odd behavior. Starting with muttering. I mutter as I cook, in an attempt to find the recipe’s “voice” (I know, I know). I pull out my chefs knife much as I ever did, but now it’s accompanied by an iPad. Which sits next to my cutting board so I can notate everything I do.
Marinated Wild Alaskan Salmon and Avocado Salad with Watercress
The salmon in this salad is served raw. But that’s really a bit confusing because marinating it is the very acidic mustard vinaigrette ‘cooks’ the fish and changes its texture. Even if you don’t like raw fish I think you should try this method. However this salad would also be delicious with chunks of poached salmon.
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