A tabloid headline. Dark secrets. Maybe they’ll publish my blog at the grocery checkout next to the other tabloids. Did you hear broccoli is splitting with red kale? Broccoli has now taken up with asparagus. Go figure. My prediction it won’t last. Besides, asparagus is too good for him (switch the gender thing around if you prefer). It doesn’t matter, it’s not a dream match.
Enough of the tabloid news. I don’t want the paparazzi hanging around my front door. The HOA has strict rules against that kind of behavior. Then again, my HOA has strict rules against everything.
Pop quiz: What’s the key ingredient for a salmon slider?
Did I hear you say salmon? You did your homework last night. Go to the front of the class. I use salmon with an attitude. That’s right, salmon needs an attitude. How do you pick salmon with an attitude? It’s free spirited salmon. It’s wild salmon. I like wild salmon from Alaska. When I get my wild, Alaskan salmon, I can almost hear it say, “I’m going to give you a healthy heart. That’s my job.”
If you’re wondering what the yellow stuff is on the plate with the salmon, it’s EVOO. I put my salmon filet in EVOO and make it double, not make that triple healthy. My heart is doing backflips and I feel like hitting the balance beam after I do my floor exercises. Score me a perfect 10, por favor.
I live in San Antonio. Guacamole goes with everything. I even rub it under my arms when I go out. Only kidding, I don’t want the Guac Squad knocking at the door. How hard is it to make Guac (Guac is guacamole’s nickname). It’s not. The hardest thing is picking the right avocado, that’s a crap shoot. Pick firm, but not too firm (lot of help, right? NOT). Mash up the avocado, add a bit of lemon juice. I add crushed red pepper and it’s ready. Be creative.
Here’s the deal with a salmon slider. First, onions, a poblano, toss in a jalapeno and a bit of rosemary all in my already heated on high pan. The EVOO is sizzling, BAM, the mix starts sizzling right away. I keep an eye on it. Make that two eyes on it. I have Spotify playing in the background. George Strait is trying to make it to Amarillo by morning.
When the veggies are about ninety percent done, I turn the heat down to medium and add the salmon. I put the cover on the pan, check Twitter, post a photo to Instagram, and check my text messages. Time to flip the salmon, cover the done side with the veggies. Five minutes later, it’s ready for plating.
Man oh man, it doesn’t get any better. You’re going to love it. Your heart will too.