My Mom made sure that my siblings and I have fish regularly in our diet when I was growing up and I loved it. Having my own kids now, I also make sure that I include fish in our regular diet. Fortunately, my kids eat seafoods especially if I serve their favorites which are salmon, sole and vongole. We are quite limited to these three but nonetheless eating well.
When I cook salmon, I usually just cook it in one way, on a very hot griddle with the fire cranked up to have the very crispy skin. I discard the skin but it's just my way of gauging the cooking of the fish. I don't put anything, not even oil because it is already a naturally oily fish nor salt because it is already tasty as it is. Going saltless is not intentional but was just due to forgetting to sprinkle them on two occasions but my son was adamant in not putting anything. Now that's even better!
When the asparagus season arrives, I can't wait to rush to the market and get a bundle or two to grill. Like the salmon, I cook them without anything too. But when they are on my plate, I drizzle them with extra virgin olive oil and sprinkle some salt. In my opinion, that's the best way to enjoy them.
Then the leftovers. We all have leftovers. I always try to be precise with the quantity I buy & cook but I end up with excess food sometimes. My usual way to recycle is to put them together in the pan with cooked rice like how it's done in Asia. For that reason, fried rice dishes were born. When I cook salmon and asparagus, I actually look forward to having some excess because that means that I will be putting them together in a fried rice dish with Asian condiments. I love this dish so much and I would like to share it with you. You might even go straight to this recipe without waiting for leftovers anymore.
You can find the Salmon and Asparagus Fried Rice recipe at She Knows where I develop recipes. If you want to see other recipes I made and some travel articles I wrote for them, click on my Profile Page. Enjoy your week!