If my big brother catches wind of this recipe I’ll probably be disowned. Coming from a family that has a passion for food, I’m usually pretty adventurous when it comes to eating. While I do follow what most people would probably consider to be a strict, and primarily vegetarian diet, I am willing to try anything once. I’m surrounded by foodies in my family, so it’s kind of hard not to. I think the strangest of foods I’ve tried are probably rocky mountain oysters (bull testicles, they’re delicious), sea urchin ovaries (disgusting), bone marrow (overrated), and just this past weekend…crispy duck tongue salad. The duck tongue was alright.
Salmon is a staple in my diet, one that appears at least once a week. I only buy my fish wild – never farmed, and I usually purchase it as one whole fillet, which I cut up into individual pieces to freeze. Then I pretty much always prepare it the same way: sprinkled with olive oil plus Chef Paul’s Magic Salmon Seasoning, and cooked in the oven at 450F for around eight minutes. It’s a pretty flawless recipe, and any remaining fish is easily adaptable as leftovers.
Last week I shared one healthy recipe with the promise of a healthy cookie dough blizzard to come next, so here it is! My greatest weaknesses in summer are ice-cream and gelato, if it were acceptable to eat one or the other every night I have no doubt that I would. Instead, I’ve started to make banana “nice” cream as a substitute. I’m not going to lie to you and say that it tastes just like ice cream, or that it’s a total replacement…it’s just not. But if you’re like me and follow an 80/20 mentality (eat healthy 80% of the time and eat whatever you want the other 20%), then this fits the bill perfectly as a way to curb ice-cream or gelato cravings 80% of the time.