Annie's Appetite: Something fishy (or is it?)

K and I generally love to eat the same things - takeaway pepperoni pizzas the size of tractor wheels when we've had a few (and sometimes when we haven't), a good fillet steak cooked perfectly medium, a doorstep of a burger with all the bells and whistles. We also both like to fool ourselves that the teaming bowls of risotto we put away on a regular basis are 'healthy' because they contain a bunch of asparagus each (perhaps even a few peas for good measure) therefore balancing out the mounds of cheese and butter they inevitably also contain.

I know which is which ok?

But all is not always harmonious in our culinary world. I adore mushrooms and would eat them three times a week given the chance; he thinks they are the spawn of the devil. Same for avocados. And salmon. With the big three-0 now firmly behind me, I keep recalling that this magic fish is rumoured to do wonders for your face if eaten regularly (ie more than the twice a year when I find myself home alone and free to cook exactly what I want).

Some olive oil, lemon and a spoon of most of the jars in top picture

I often remind K that he thought he hated cheese until he met me 8 years ago (and had no option but to get used to it). And so, this weekend I bought some- four big fillets of it. With no option B readily available in the fridge and the wind howling outside I decided to see if he really hated it or was hanging onto the idea that he did.

I decided to help him out though and threw together a quick spicy marinade to negate the full on fishiness. (I think the paste contained 1tsp each of of dried mixed herbs, paprika, chilli flakes, all-purpose seasoning, and about a half of crushed black pepper, dried onion powder and garlic powder together with the juice of a lemon and some olive oil )

Before it went in the oven

And he ate it! (You might say it was no wonder; (who could taste the salmon under that lot?!) but you still really could). We had it with some sweet potato cubes, red onion and asparagus tossed in some olive oil, salt and pepper and a blob of greek yogurt on the side.

Meanwhile, he is insisting he ate it simply because it 'wasn't a very fishy piece of salmon'.(I think he had a point - salmon does seem to vary widely on this score and I'm not sure it's only down to the width of the white fat lines?......any enlightenment welcome.)

Still, we've broken the salmon drought in no 2, yay!