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You would never believe that I once said I wouldn’t eat seafood – in particular, anything that smelt like the ocean was a big no no.

It was only when I met my husband that I started to try things I’d sworn to myself that I’d never eat. He didn’t fully understand what I could and couldn’t eat. The first time he went to the supermarket to stock the pantry with foods I could eat, he was gone for over an hour but only came back with 2 bags. He was completely uncertain of what was safe to buy and what wasn’t.  Now that’s dedication! So the first time he cooked for me he played it very safe, he was cooking salmon fillets and greens. No butter, no need for milk or cheese or anything that was strictly out of the question. Some saute greens and crispy skinned salmon were on the menu.

I’ll never forget it…. feeling dreadful that he’d gone to such a wonderful, caring effort to make something edible and tasty, but little did he know I’d always refused Salmon after a bad run in with a fishy, ocean like odour. But I made it through the meal, and he is who I have to thank for my broader palate. A few years later and it’s a regular menu item because it’s so easy to cook, is quick, tasty and versatile plus it can make some truly stellar restaurant style dishes – think confit Salmon, beetroot & gin cured Salmon, Crisp skin wedges and steamed salmon…. I partially put the change of taste buds down to the lack of other foods I could once normally eat, and that perhaps that first ever encounter wasn’t how Salmon should be.

Anyway, enjoy – we’ve cooked our Salmon in our homemade Teriyaki sauce and served it on a bed of yummy sauteed greens and some garlicky french lentils.

Find the recipe for our teriyaki sauce here!