I went for a nice long walk around the nearby lake today, and I experienced this vivid flashback of when I used to go fishing with my dad.
Floating on trusty ol’ Rita–our big green canoe–we would paddle our way to the middle of some lake and then we’d just sit there. We’d sit there for hours and hours with our fishing rods, waiting patiently until we felt the gentle tug of a fish.
(or a floating piece of seaweed…oops!)
We’d spend the day swatting at pesky mosquitoes and talking about nothing and everything all at once. We’d watch dragon flies skim above the mirrored sheets of water, the sun reflecting colorful sparkles off of their shimmery wings.
As a 10 year old girl hanging out with her dad, I was convinced that each delicious moment was just a tiny speck of what heaven would someday feel like. The perfect time of day. Feeling nothing but happiness. And, probably, spending time talking to God about nothing and everything all at once.
And really, at the end of the day, it didn’t really matter if dad and I went home with trout or without.
It was the experience.
It was delicious.
And it had (absolutely) nothing to do with the fish.
Fast forward 14 years. I became a dietitian, promoting fish and all of its health benefits and how delicious it can be and so on and so forth.
But, well, here’s the clinker…
I don’t really like fish very much.
Wild caught salmon, yes. I could eat that every single day of my life and never grow tired of it.*
*this is not at all an exaggeration
But all the other fish, like halibut and haddock and cod and pollock?
(unless it’s fried, but what *doesn’t* taste good when it’s been batter dipped and deep fried? Honestly?)
Maybe you’re like me. You could take fish or leave it, but you’d still like to make it a bigger part of your diet.
Or maybe you love all fish. Any fish.
Whatever the case may be, let’s all admit that salsa makes everything better.
You could just douse your fish in butter and breadcrumbs, but that sort of negates the whole “heart healthy” point of eating more fish. Better saved for those special occasions, “once in a whiles,” or eating out.
Salsa and avocado, however, add flavor AND health benefits. An easy way to sneak in that extra dose of veggies and some heart healthy fats.
I really do find most white fish to be lacking in flavor, which is just one of the reasons why I lean more towards cooking with salmon.
Add a zing of fresh salsa and avocado (and maybe a splash of lime!), however, and tada!
Dinner becomes delicious.
Most grocery stores carry the fresh salsas like this one in the refrigerated cases of the produce department. Nestled deep somewhere between the tofu and the alfalfa sprouts, and sometimes near the refrigerated salad dressings.
And since you can recreate almost any meal with nothing but a scoop of fresh salsa, I’d say it’s worth seeking out.
Salsa and Avocado
Pollock fillets were on sale this past week, and it just so happens that I had a tub of salsa to use up. Perfecto!
This super simple salsa, however, also goes well on marinated tofu steaks, grilled chicken breasts and thin slices of lean steak. Or, you could just serve it with some black beans and tortilla chips for a tasty afternoon snack. Enjoy!
- 1/3 cup fresh salsa
- 1/2 avocado, diced
- fresh lemon juice
- black pepper
- cilantro (optional)
- Combine ingredients together. Serve immediately.