I hated salmon growing up. Actually I hated all fish; they just seem to taste fishy!?
It’s funny how we hang on to old ideas of food from our childhood. Even in my 20’s, I was all like “I don’t like fish”. Then one day I was reading about how salmon had all these great properties, omega 3, low in fat, so I decided to give it another chance.
Guess what, turns out I don’t hate salmon, or fish for that matter. I wasted all that time avoiding something my 8 year old self-proclaimed to hate, all those years ago.
Since then I have been re-trying things that I supposedly hate. Even today I find I’m rediscovering foods that I “hate”. Quite recently (like a month ago) we were sitting at our favorite Italian restaurant, starving!!!! All they had on the table was bread (not clean) and these little black olives. I “hate” olives. Remember I was starving, so I ate one, 10 olives later… I don’t hate them.
SO the next time you catch yourself proclaiming you hate a certain food, stop and think why you’re saying that. And unless the site or smell or a recent encounter has you gaging, try it again, you may actually love it.
And if you’re not sure (like I was about salmon) put a yummy sauce all over it!
Rice and Carrots
1 Cup of Brown Basmati Rice
1 Cup of low (or no) Sodium Chicken Broth
2 Cups of Cut up Carrots
1/3 Cup of Sour Cream
2 Tablespoons of Agave Nectar (or Maple Syrup)
1 Tablespoon of Mustard
1 Tablespoon of Lemon Juice
1 Teaspoon of Lemon Zest
1 Teaspoon of Dill (dried)
4 6ounce Salmon Fillets
½ Teaspoon of Salt and Pepper
In a medium pot, bring to boil the chicken stock and ½ cup of water. Add rice and carrots. Cook for 40 minutes.
Meanwhile, in a small bowl whisk all the sauce ingredients together, and place in the fridge until salmon is dead.
When there is 15b minutes left on the rice, grease a baking sheet, set aside. Pat dry the salmon, and sprinkle with the salt and pepper. Place on the prepared baking sheet. Set the oven to broiler. Place the salmon about 6 inches from the top of the oven and bake 8 minutes, flipping half way through.
Serve over rice and drizzle the sauce on top… or put a big blob on your fish like I did.