The last batch of ocean-caught salmon we purchased was quite fishy tasting. Go figure...
I decided to cook up some tri-color quinoa to blend with a boatload of other ingredients and the second 10-ounce fillet that had been processed in my Cuisinart. A fork works, too.
Actually, you can go blindfolded to the fridge and grab anything that you like. If need be, they are easy to keep gluten-free.
After pan sautéing with onions, I served mine on a plate (smothered in those onions) and Joe's on a toasted roll, adding cheese and cucumber. They were a hit and stretched that piece of the sea into half a dozen burgers.
It's springtime... you know where to dine...
Buon Appetito!
