orange you happy…
that someone invented guacamole? It goes wonderfully with grilled salmon. In fact, this is about the only way I can eat salmon and I know I need to eat salmon. The problem is, I don’t exactly love this particular fish. I know it’s really good for me and Dr. Perricone swears by it for its anti-aging properties but the truth is, unless it’s fresh and in season, I really don’t like salmon. I like a lot of other types of fish and seafood in general; however, I’ve struggled with salmon for years.
Anyone else feel this way? I try to eat it a few times a month (since I’m gonna be 50 in less than 5 years); but still, I just wish I really looked forward to it. If you have any advice or tips on how to better prepare salmon, please let me know.
We always grill it, and since I discovered the inspired pairing with guacamole at our Academy Awards viewing party this year, I haven’t tried anything else.
Now that I got that off my chest, let me share a few “orange you happy?” abouts this week:
1) I’m happy to have taken an incredible Meyer Lemon cooking class with the one and only Pim of ChezPim food blog (more on that tomorrow);
2) I’m happy our friends, April and Mike, hosted an over-the-top Halloween party this weekend (complete with a murder-mystery contest that I actually won!) – I hope to convince her to let me share the murder-mystery details this week; you will love them!;
3) I am happy to have connected with so many friends, both old and new, recently – more than anything, this has helped me get some of my hostessing “mojo” back (it’s been lagging for the past few months for a variety of reasons);
4) my kids were REALLY reasonable with the candy this year – we let them trick or treat with a friend (sans parents) and they repaid our trust by being careful while out and about. To top it all off, they sorted their own candy and got rid of a good third each… wow!
How funny, we’re both avocado/guac fanatics yet never thought to pair it with salmon… will definitely have to try that next time! Lately we’ve been cooking ours in a pan on the stove top, but usually Zach will use tin foil and wrap up baby carrots, sliced onion, celery, and whatever other veggies sound good, plus some lemon, and generous amounts of olive oil with the fish laid over it all, then wrap up the foil over everything and bake in the oven. I’ve always been a big fan. =)