Seafood Dishes
Today and yesterday were both seafood dinners. Yesterday I got a cheap tray of salmon remainders (like where it's all chopped up strips — really cheap). It was really basic — just a stir fry with mixed veggies, the fish, udon noodles, and all put together in a Thai green curry sauce (yeah, from a jar, but it was really good). Nothing too it.
That dish was fairly heavy, so tonight I decided to cook something really light, and make it totally from scratch as well — and with the condition that I use an avocado in the dish, because today was the last day it was going to be nice and solid. In the photo on the right you can see everything I used.
I started by stir-frying some red pepper and red onion in macadamia nut oil, fresh garlic, and dill, with half a lime's juice, and some seaweed and sea salt (no other spices). After I think about five minutes I tossed in the shrimp, and then a few minutes later the udon noodles (which I'd done the two minute pre-cook on while doing the stir-fry). A moment later I added the rest of the dill, some green onion, and the other half of the lime's juice. Finally, I added the chopped avocado, cooked that for about thirty seconds, and took it off the heat.
It sat for a few minutes, and was served with a very light drizzle of lime. I'm really happy with how it turned out. I wasn't sure if the avocado would fly or not (I was pretty sure about the dill and lime, but that's basic) — it totally did. Success! Yay!
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