After the gorgeous bouquet of roses I received from my crush, I attempted similarly to give a rose, but one I think men might like a little more. For dinner a few nights ago I cooked some delicious ingredients that I picked up at Meat and Fish at the 7th Street Public Market. Below is pictured a 8 ounce salmon sockeye filet with a mediterranean herb couscous in a large leaf of green cabbage. Plated next to the salmon is a tuna carpaccio rose. This is a very thin piece of raw tuna that is rolled and then folded to look like a rose. It is a bit complicated to eat, but I cut mine into small pieces and combined it with the salmon in the couscous. My go-to vegetable is asparagus with fresh cracked pepper.
Some tips as far as the salmon. Check out this beautiful piece of sockeye (or red) salmon from 7th Street! Sockeye is such a great choice because it is very low in methylmercury (the downside to eating fish on the regular.)
SKIN: salmon skin is edible but only if the skin has been fully de-scaled. While I served the salmon skin, I had not prepared the skin to be eaten, only to be cooked with. Whenever cooking meat/fish, always start with skin-side down in the pan. Before cooking, score the skin. To score, rake a fork in a cross-hatching design and thinly penetrate the skin. COOKING: instead of using vegetable or canola oil in the pan, I instead used coconut oil. I didn’t have any so when I was at Dean & Deluca (total indulgence) I picked up a jar. I mean I literally picked up a jar. And then I set it right back down. 18 dollars?! For the oil to put in the pan? I don’t think so, thank you. However, I then was at Marshall’s later that day. I walked through the cooking aisle and there, for $6, was an equal size jar of coconut oil…hooray! The sweetness of this oil was a great substitute. I coated the bottom of the pan liberally and let heat. Salmon should sizzle when placed, remember, skin down!