Another Day, Another Salad With Fish

Canned fish has gotten me through the last 15 months of health coaching, substitute teaching, random production work, single lady, solo meal, low budget living. That was a mouthful. My love for canned fish runs deep, as deep as it does for good olives, 85% Lindt chocolate bars and $9.99 bottles of Malbec that I so happily entertain myself with on my fire escape (see photos below). We get one life, it should include canned fish, fine olives, chocolate and wine - right? I mean, if I'm not making out on a daily basis then I need to live a life where I eat and treat myself well. Although I cannot speak as to whether or not I will die from some sort of mercury or canned fish poisoning, I am staying on budget. All this wild canned fish must be great for my brain as they contain omega 3's and boast heart health benefits.

Now, if I could only figure out how to stop after glass #2 of wine and square #2 of chocolate, I'd be golden. I have, however, managed to not fall off of my fire escape yet. 

A point, you want a point, I'm sure. 

Do yourself a favor and learn to like canned fish. That's not a point, so much as an order. 

Do yourself another favor and learn how to master dressing a salad and making a killer vinaigrette. Also, not so much a point as an order. But my directions are below. 

Feeding yourself can be simple, that's really my point. And for all my single ladies out there who are tryin' to get in the kitchen to romance yourself and care for yourself, starting with - you guessed it - canned fish (or go for a rotisserie chicken) is a good place to begin. Set your table, pump up the Selena or Missy Elliott and let feeding yourself be thy therapy. Open a bottle of wine, DO NOT DRUNK TEXT, sit, sip, chew, stare out into space and repeat. 

Above is my salad splash page of photos. From sardines, to salmon, tuna and anchovies - they're all fair game in my home. Pair them with cheese, olives, a piece of bread, roasted vegetables or place on a bed of greens - you won't be disappointed. Canned fish tastes much better than a soggy takeout gyro coming hot out some steamed up styrofoam. The thing all of these salads has in common is 1) they were made with love 2) they were dressed to kill

Vinaigrette notes below as well as brands of canned fish I buy and notes on greens. And, of course, this all means you will have to go to the grocery store and you will have to do something with the items. But try it, you may like it. Or you may LOVE it. 

XO

CANNED FISH RECOMMENDATIONS

  • Wild Planet Wild Caught Sardines in Lemon and Olive Oil

  • Trader Joe's Wild Caught Sardines in Extra Virgin Olive Oil

  • Kirkland Wild Alaskan Salmon

  • Bumble Bee Wild Alaskan Salmon

  • Genova or Pastene Italian Tuna in Olive Oil

  • Bumble Bee or Starkist Wild Caught Tuna in water or Olive Oil

  • Cento Anchovies

  • Fresh Anchovies from your local salumeria if you're lucky enough to live in a Euro part of Queens or Brooklyn or some upper class hood in the city

GET YOUR GREENS

  • Buy what you like!

  • Arugula is peppery and delightful as a whole salad or as a flavor pop

  • Radicchio is both bitter, sweet and PURPLE - get that color in!

  • Endive is a lovely add in and also perfect to stuff OR sliced with other veggies to make a lettuce free salad!

  • Boston is soft, buttery and easy on the palette

  • Romaine gives you crunch and long leaves to stuff to the gills with that canned fish

  • Mesclun is soft, supple, fluffy but can get soggy quickly *remember you always wanna dress your salad last!

  • Spinach is hearty, filling and baby spinach can be delicate

  • Try curly kale if you like a more substantial bite, I find it competes too much with my fish! You also wanna massage your kale and let it sit in its dressing so it softens up!

STORING GREENS

  • Buy pre-washed and/or triple washed or pre-boxed/bagged lettuces, it'll make everything easier on you from a timing standpoint.

  • Wrap lettuce in paper towel to reduce moisture or place a paper towel on top of your boxed greens. Water will absorb into the paper towel, keeping your greens fresher longer.

A NOTE ON BASIC VINAIGRETTES

A good vinaigrette will save a salad. It will elevate. It will make your mouth water. The trick, a 3 to 1 ratio is a good rule of thumb (unless you’re me, in which case you eyeball directly on your greens and then taste, that’s how I learned).
3 parts oil 1 part acid. 3 T. oil to every 1 T. of acid/vinegar.
Pinch of salt. Grind of pepper. Boom.
PEACE OUT WISHBONE!

TASTE AS YOU GO! NEVER BE AFRAID TO TASTE YOUR FOOD! IT’S HOW YOU’LL LEARN! COOKING IS AN EXPERIENCE!

GENERAL VINAIGRETTE NOTES

  • Red Wine, Balsamic, Apple Cider or any vinegar/acid (lemon, lime, orange, grapefruit, tomato insides/seeds) with oil and salt will give you a dressing!
    Lemon, Oil, Salt + Honey mixed together make a great topping for salads and bowls!

  • Add dijon mustard to any of the above to make a creamier dressing, put a little honey or maple syrup in to give a sweet smack!  

  • Avocado, Yogurt, Tahini + Other nut butters make dressings creamy!

  • Wanna go Asian? Add a little soy sauce, peanut butter, honey + apple cider or rice vinegar with some sesame * garlic + ginger are a bonus!

tina corrado