I grew up eating tons of seafood which was readily available and at a high quality due to our close (5 miles tops) proximity to the ocean. When we moved to Maryland my Senior year of High School 30 minutes outside of Baltimore, my love for seafood continued and got even stronger as I learned what a REAL crab cake was all about. And then a year later when I went off to college in a small coastal Carolina Town I was spoiled even further with the freshest of bass, plumpness of scallops, and real big shrimp. My favorite after class restaurant being a little off the beaten path seafood spot that I still get nostalgic over whenever it’s brought up. The fish was thrown straight into the fryer from the ocean.
With seafood being taken granted during the first take of my life I wasn’t aware that some seafood could actually not taste like, well the sea. My other half who was raised in the far west of the Carolinas with the nearest ocean being more than 2 hours away did not understand the frustration I had with us now living in the middle of Virginia and not being able to find fish that actually tasted like….fish.
And although the shrimp, fish, and scallops aren’t the same in central VA as they are on the coast the salmon is one fish that travels well. They somehow manage to keep their “ocean” taste during the long voyage to our local grocery store, and because I know that Salmon is an essential component of any whole foods and nutritionally packed diet I’m making it a priority to consume the sea critter at a minimum of twice a week.
This past week I decided to try Salmon in our tacos vs. the usual ground beef. For the topping I put together a spring inspired pico de gallo with peaches vs tomatoes, and topped it in a simple but complimentary avocado sauce. Simply delicious.
- PEACHY DE GALLO
- 4 Peaches Chopped equals about 1 lb.
- 1 red onion chopped weighed 5 oz.
- 1 oz. or 1/3 cup of chopped cilantro
- 2 oz. or juice of 2 limes.
- 1 teaspoon garlic powder
- salt and pepper to taste
- PAN SEARED SALMON
- 4 -6 oz. Wild Caught Sockeye Salmon
- 2 Tablespoons of oil
- Sea salt to taste
- Black pepper to taste
- AVOCADO SAUCE
- 1 Ripe avocado
- 1/3 cup coconut milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon of Old Bay
- 6- 8 gluten-free/grain-free tortillas
PEACHY DE GALLO
In a bowl, add 4 peaches which weighed a lb.
Add chopped red onion, cilantro and lime juice.
Mix everything up well.
Season mix with garlic powder, salt and pepper.
Cover and place in refrigerator for no less than 30 minutes.
PAN SEARED SALMON
Let salmon sit out until it reaches room temperature.
Heat oil in pan to medium high heat for 2 minutes.
Season salmon with salt and pepper.
Place salmon skin side down. cook for about 6 minutes or until it is crispy and not sticky to the pan.
Turn over and cook for another 2-3 minutes just long enough to sear.
In a blender add avocado, coconut milk, and seasonings.
Blend until it reaches a smooth consistency.
If you want it little less thick add a bit more coconut milk.
Assemble your tortilla with salmon, peachy de gallo, and top with tons of avocado sauce, if you want a party in your mouth!
Is there a culinary delight you miss from your hometown?