I made salmon with a horseradish topping today.

[conuly]

This was great. I like salmon just fine, but...

You know, it's almost a stereotype that autistics avoid strongly flavored foods and only like bland, safe tastes and textures. This is probably because the kid who subsists on mashed potatoes and sauceless pasta worries his parents more than the grown-up (or kid!) who eats just about anything.

However, differences in sensory processing go in all directions, and I have the opposite set-up. I love and crave strong flavors!

So to me, I love lox (eaten with lots of onions!), but plain salmon is... well, it's a mild fish. And it tastes all right, but mostly what I taste is just that it's very rich. I can only take so much of that!

The nieces LOVE salmon. At $10 a pound, they damn well better! I don't buy it very often at that price! A pound of salmon is just not as much as you might think, and they could polish that off easily between the two of them.

They didn't like the horseradish topping very much, but it was easy for them to scrape off. I think, in fact, I may have found the perfect salmon dish for us - a strong topping for me, and mild salmon for them! Except that it's going to be a while before I make it again at that price. What am I going to do to use up the rest of the jar of horseradish?

Comments

[tsukikage85.livejournal.com]

That sounds good... Got a more detailed recipe? (I don't cook enough to just go from ingredients and "it's a stew".)

[rantinan.livejournal.com]

This un is easy.
ingredients are presented in proportions

Handfull of beef
Half an onion per handfull o beef.
One big potato per handfull o beef
One cup o stock per handfull of beef
Half a cup of wine per handfull o beef
at least a cup of water per handfull o beef (this requires experimenting to get right for you)
Horseraddish or wasabi

get big ass pot

Chop up ALL THE THINGS

Put the heat onto high.
Brown beef chunks and onions in bottom of pot.

Poor in wine and water. this deglazes the pot and gets all that lovely flavour up.

Put in the stock and the potato and the horseraddish. If you;er feeling extravigant, pine nuts can go in here

Bring to boil.

Simmer untill you;re ready. Some people like their stew thing but chunk, so say an hour, other people (like me) want their stew thick and with smaller bits.
We simmer ours for about twice that, sometimes longer.
So long as you stir it every 5 or 10 minutes, it wont stick . If you want to thicken it, use some cornflour towards the end. Put in a spoonful, stir like crazy for a minute, check consistency, repeat if required.

Ladle into bowls, garnish with the greens of your choice. You might want some crusty bread to dip in the sauce. Good cheap meal, comes out to about 5 bucks Australian a serve. When i make this i tend to go with chuck beef, gravy beef or osso busco The nice thign is, unless you forget to stir it an burn it, its hard to muck up. Ifi ts under done, cook it more. If its over done and too thick for your liking, thin it out with a little more water and wine.

[tsukikage85.livejournal.com]

Huh, I'd never thought of putting pine nuts in a stew - sounds interesting. Thankies!! (Also, love the repetition on "per handfull o beef". :-P)

[rantinan.livejournal.com]

measurements change. A handfull is a handfull tho.

[sporks5000.livejournal.com]

I would buy an entire book of recipes written in this style. ESPECIALLY if they're full of flavor!