JUDY'S TABLE: AUGUST 2008
(August 1, 2008)—I am a fish lover. No doubt about it, which is why my mouth waters whenever I see this photo. Pictured above is my Mom's salmon finadene salad, where fresh veggies add crispness to sockeye salmon.
My Mom and I love this connection since my oldest brother Joe spends the occasional season on fishing boats in Alaska, catching pounds of this hearty species.
What I love most about Chamorro cooking is the simplicity with which we approach seafood. We really savor the natural elements of the fish so we rarely, if at all, find the need to saturate our seafood in sauces or bread products.
How she made it:
2 cups fresh string beans, chopped and boiled until bright green, still crunchy
15 oz of canned or fresh sockeye salmon (grilled or broiled)
1/2 cup chopped green onions 2 cups chopped red tomatoes
1/2 cup bitter melon, chopped
1 1/2 cups sliced cucumber
1 cup lemon juice
3 small red hot chiles
2 tablespoons of salt
Prepare the finadene (salad dressing) in a large salad bowl:
Enjoy with a high-quality Cal Rose white rice or tortillas.
Check out Mom's tortilla recipe here.
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