I have been enjoying so much taking care of my aromatic herbal plants and watching them grow that I forget about their originally intended usage. Actually I feel sad when I have to cut a few branches from the plant. However, to help them grow healthier, I collected the outer branches from the dill plants. I decided to make a salmon salad with the handful of dill I have.
So here is the dish I cooked for dinner last night.
You probably have noticed that on the side I added some boiled pasta. They are tagliatelles spirulina, some couriosity I recently discovered in the local organic shop. Spirulina, from what I understood, is a nutritious dietary supplement made from some seaweed-like spieces originally grown in lakes in Mexico (just as special as the way they look..).
It was the first time I tried this wierd pasta. It tastes nothing special, and I’m not sure about the healthy effect yet. I’m always open to healthy alternatives in food, trying to eat as many different varieties of staple foods as possible – as long as my Chinese stomach doesn’t complain too much!
The organic salmon I bought from a local grocery store turned out to be much more tasty than any smoked salmon I’ve had before. It was mildly smoky, with a stronger sweet salmon taste. The price is more than twice as much as the non-organic one, but it’s definitely worthy. This salmon salad is the best one I’ve even had, thanks to the home grown dill and the good salmon. In the salad I also added lettuce, radis, cucumber, surimi and avocado.
Now my dill plants look much more energetic, with the new hair cut I gave to them. 😀