Fish.

"Cooking is like love. It should be entered into with abandon or not at all."
~Harriet Van Horne

Several weeks ago, at one of my MANY doctor visits during the month of January (remember how I was sick with the heart attack flu?), my doctor recommended that I introduce more fish into my diet. Let it be said that I love fish and all things de la mer. That said, I just don't cook it all that often myself. I order it when I got out to eat. It's like my favorite delicacy...when someone else makes it for me.

Well, now that the doctor's orders have been laid down to eat it at least two to three times a week, I am trying to do just that. Only, because I'm always trying to save some money, this means cooking it myself and not spending an arm and a leg for someone else to do it for me.

Teriyaki Tilapia over greens - last Saturday's lunch

I must say I'm pretty proud of myself. Well, I've been successful at making some delicious tilapia and salmon. Tilapia is pretty mild, a little too mild, but still tasty especially when prepared well. But salmon? I love salmon. I always have. Tonight, when I went to Costco (only to buy paper towels, toilet paper, and shrimp, mind you), I came home with a 3.5 pound cut of whole salmon.

Whole salmon, you wonder? Yeah, I was a little over-ambitious, thinking that deboning it myself so I could save $4/lb wouldn't be too bad. Ha. Well, it wasn't really that bad, but I just didn't expect it to have so many bones. I know the bones are soft and pliable, which makes it that much more difficult. I'm not so sure I'd go that route again... except that my lemon rosemary salmon fillets (with most, but not all, bones removed) that I made last night were de-licious!

Lemon Rosemary Salmon

I was so busy de-boning that I didn't have time or energy to make the asparagus and Israeli couscous that I had planned on adding to the meal. Maybe I'll do that tonight, since I still have leftovers.
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