As I like to avoid vitamins and supplements (a long story) I try to get my nutrients from my food. So instead of taking a fish oil gelcap I’d rather get it straight from the source – and one of the best sources is from salmon.
There’s a number of problems with this:
- Farmed salmon might not be all that good for you
- Wild-caught salmon is freakin’ expensive
- Salmon is not my favorite fish unless prepared just right – and I have never successfully prepared it right
So to manuever around these problems I decided to buy Wild Planet Wild-Caught Alaskan Salmon in 6 ounce cans over the Internet. I still paid over $4 a can, but in terms of convenience, cost ($2-3 less than if I bought it locally), and the time needed to whip something together, I thought this a good compromise.
The only problem was what I was going to do with the stuff.
I was in the mood for a kitchen experiment – those times where I risk throwing away perfectly good food by trying something new – so I grabbed a can of the salmon and an aging avocado and did some searching to see what I could do with these.
I came across a dip on some Aussie site and riffed off the ingredients and created the following:
- 1 ripe avocado
- 1-6oz can salmon
- 1/3rd cup of sour cream
- 1-2 teaspoons Worcestershire sauce
- 2 scallions, chopped
- a pinch of cayenne pepper
Mix the ingredients until dippy in appearance and you’re done.
My older daughter was wary but curious. She had some with potato chips. Then she had more. She said she liked it – it reminded her of a hot crab dip we had at a restaurant. I ate it with pork rinds. It wasn’t quite ‘there’, so I added the salt then as well as more Worcestershire sauce and another scallion and that improved things.
I ate my fill and put the rest in the fridge. Would I make it again? I’m not sure if I would do the exact same thing. It was good but not great. I’ll be sure to finish it up – and maybe, like tuna salad, the flavor will acquire a depth as the flavors meld.
I’ve got 11 more cans of the stuff – what can I try differently next time? Do I have the guts to try baking this with cheese on top? What other seasonings might I try?
I’ll have to think about this one a bit more.