As I am writing this, I recall that it was salmon that turned me onto nigiri. This would have been about 10 years ago. At that point I thought sushi was all rolls. California rolls, specifically.
Poor, poor soul.
An invitation out to a sushi restaurant in Salt Lake City (I was living there at the time) led me to realize the expansive nature of sushi -- and truly raw sushi.
I fell instantly in love with the fatty fish. I do not recall ever having had salmon in life prior to that experience. And since then, I have been more and more deeply drawn to fish and shellfish of all types. Quite honestly, my affinity for seafood was born out of my early "experimentation" with sushi. The type of seafood I was raised with was pretty well reserved to catfish and shrimp.
So craving salmon on this particular evening, I baked it in my usual way -- seasoned with salt, a squeeze of half of one lemon or lime (I had lemon that night), two or three dabs of butter and parsley. Out of curiosity, I put a little bit of Parmesan cheese on one end of the salmon.
Along with this salmon this time, I added those potent little Italian onions. For the side, I sauteed bok choy with porotbello mushrooms in a little bit of olive oil and some fish sauce.
Interesting combination of flavors, yes, but the picture says all. The dish was pretty tasty.
I love salmon. Looks good!
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