On The Lighter Side Of Tasty

       It is safe to say I am someone who is a fan of talking the talk. I am not a person who often walks the walk. I am a big baby, and I do not kill my own food. As a land locked child I (naturally) loved fish. I have always had unnatural, and expensive tastes, and my love for fish was part of this. My uncle loved fish as well, so much so he caught them himself. I was unsure of this practice. As much as I loved things like fish stick I imagined I would find them less tasty if I was distracted with the burden and guilt of killing them myself. I loved my uncle, and even as a child I wanted to be an outdoorsy gal. Everybody like an outdoorsy girl! So one blisteringly, hot, spring day we went to the local park lagoon to fish. This was no crystal, blue lagoon. This was the most frightening body of water you can imagine to pull your dinner out of. It was the murky equivalent to pulling a pork chop out of a steamy dumpster.

    My concern grew when a shining hook appeared instead of a net. I clearly had no idea what this ordeal would entail. Upon that hook my uncle placed a piece of Ball Park Frank on the hook. All I could think is "That's not Kosher!”Fishing is not a good sport for those with A.D.D. I did not enjoy waiting for some fool fish to eat the soggy hot dog at the end of my hook.I did take this time to rehearse the excuse I would use should I catch a fish, so that I could release it back into the wild.  My top two were: “ Eww, that fish is definitely cross-eyed.That can be a symptom of toxic waste exposure.” and “That fish is way too skinny.” Thankfully,I caught nothing that day. I never fished again and from now on I leave it to those who love to do it. I will stick to cooking and eating it.
           Despite my love for sweet treats I have a great, and almost obsessive love for healthy eating. This is one the most simple and lovely fish dishes I make. I have chosen salmon but you can use your fish of choice, or your most recent catch .Here is my recipe for steamed salmon.

Steamed Salmon with Leaks

2 large leaks chopped and cleaned
1 ½ C. dry white wine
1 to 1 ½ lbs of salmon
salt and pepper to taste

Place salmon skin down on a cutting board. Run your fingers over the fish to feel for the thin hair/pin bones. These bones can be pucked out by hand or with tweezers. Salt and pepper the fish.

In a pan with a lid place the cleaned and chopped leaks in the bottom. Sprinkle with sea salt. Pour wine in the bottom of the pan, and bring to a simmer. Place fish skin up in the pan. Let simmer for 10 minutes. Check with a fork. When fish is slightly flaky it is ready. Serve with leaks.