I’ve got a couple of entries in the can that I want to put up, if only because I have some photos of them. First up is what we ate on Tuesday evening: a quick, simple meal of grilled salmon fillets and salad. I know, more fish, but honestly it’s so photogenic that I always want to write about it. Plus, I just never get tired of eating it – that may be a side effect of living far from the ocean. We covet what we can’t grow for ourselves, right?
Many green things contributed to the tastiness of this meal: the fresh lie juice and dried dill sprinkled on top of the fish before its turn on the grill with Chris; the perfectly, completely, totally caught-it-on-the-right-day avocado, cut into chunks and tossed into a salad rounded out by fresh, crisp cucumber slices and – this is the best part - three kinds of salad greens that we grew in boxes in my tiny backyard.
We decided not to do a grain side dish, and really, we didn’t need one, with all this delectable food on our plates:
Isn’t that gorgeous? And delicious. There’s something about the marriage of salmon, dill, lime and avocado that blows my mind. The sharp citrus tang of the lime and the heady fragrance of the dill cut right through the richness of the other two components and heightens their flavours. It’s a classic combination to me.
For those of you who care about such things, I believe this meal is South Beach Diet Phase 1 appropriate, depending on the type of salad dressing you use. Or you could just break the fish up into chunks, scatter them over the salad, drizzle with more lime juice, salt and pepper, and you wouldn’t need any dressing at all. If we’d had any leftovers I think that’s how I would have eaten it for lunch the next day.