Picking out shrimp is easy. Does one buy 30/40 count, 18/20 count, heads on/off, cooked/uncooked. Now that is easy compared to picking out salmon.
Should I buy farm raised salmon or wild Atlantic salmon. Do I want the whole side so I can make fresh salmon cakes from the left overs or do I want the tail piece which is one of my favorite pieces becauses it gets nice and crispy around the edges. Do I want salmon steaks or better yet do I want steelhead trout which is nice and red like salmon, cheaper by a couple of dollars a pound and has a milder taste than salmon. There’s always canned salmon and even that has options — pink or red.
There’s always smoked salmon which you don’t have to do anything to but open the package, put a little on a cracker with some onion, capers, and boiled egg — instant appetizer.
I sometimes really need someone to make decisions for me. I’ve heard of personal shoppers, maybe there are personal decision maker out there some place. I really needed one when it came to picking out a dress for my daughter’s wedding this fall.
Cilantro Lime Dressing
Juice and zest of one lime
1″ piece fresh ginger, zested
2 garlic cloves, finely chopped
dash cayenne pepper
3 tsp sesame oil
1 tbsp rice wine vinegar
1 tsp. soy sauce
5 tbsp olive oil
Handful of fresh chopped cilantro (approx half a bunch)
Mix all the marinade ingredients. Marinate the salmon and shelled shrimp for 30-45 minutes before grilling. Press the sesame seeds into one side of the salmon. Grill the salmon and shrimp. You can either add this to your salad hot or you can chill a little.
Oil and grill the corn, cool and cut off cob.
To plate the salad, arrange your greens, and then put all the other salad ingredients on top of the lettuce. Top with your grilled seafood and don’t forget your pickled ginger. Drizzle with dressing and enjoy.