So I’m twenty-three. There is nothing spectacularly exciting about being twenty-three other than — I am twenty-three. I’m usually an introvert. A thinker. I brood in coffee shops and on street corners. In the past month I’ve been told I have a really fun personality based on this little blog I like to call home. I found that strange. I have spent the majority of my short life always focusing on what had to be done next. I rarely ever took or take time to reflect on the fact that I’m really good at being in a lot of ways.
I make absolutely fantastic food. You probably didn’t know that.
I am also an absolutely fantastic photographer (no way you’d know that one either).
I make people laugh, but again, you wouldn’t know about that one either.
All of that to say that I have a tendency to overlook my own abilities or compare them to others around me and give up before even trying out of fear. I don’t trust my heart and sharp mind to hold my life together so I fill it up with distraction, excuses and time wastes.
Well… I did.
Anyway, the point is that to cover up what I saw as my inadequacies I filled my life with unneeded junk. A lot like all the salmon cake recipes I spent hours googling last week. Seriously. Every single recipe called for breadcrumbs, flour, crackers — white stuff. What if I didn’t want the white stuff? What if I wanted to live my life?! What if..
So I made some without filler. Yeah it was a leap of faith. Just my food processor, my kitchen and I on the adventure of a lifetime. But I was going to make something beautiful without any fear to fill in the wide open dazzling spaces. Or in this case, the mushy raw salmon. But that sounds less poetic.
See that’s the strange thing about taking chances, things have just as much a chance of turning out as they have of falling apart. And lets face it, even if my salmon cakes had fallen apart I’d still have eaten them. (All of them, by myself. Pfft, sharing? Are you kidding. I share all the time. These are my —
…And I’m arguing with an imaginary person on the internet. No really, I’m sane.)
I’d never used rosemary before, and certainly not fresh rosemary which is like ten billion times more potent. But I put some in my mouth anyway and chewed. ‘Cause you know, I’m adventurous like that. I think rosemary tastes like courage, and peppery basil. Its pungent, aromatic, cleansing aroma and flavour elevate the delicate salmon giving something already delicious a kick-in-the-pants kind of awe inspiring flavour.
So basically I’m saying, you should try it. And I’m twenty-three. Where I am is only as exciting as I make it, and guess what, I made Rosemary Salmon Cakes! I don’t know about you — but I’m pretty excited about that.
Get the pdf for Rosemary Salmon Cakes or keep on scrolling go getter, you can do this!
|Ingredients. Prep time: 15 min Cook time: 10 min||Utensils.|
2 250g salmon fillets
1 medium onion
1 yellow pepper or 2 carrots
1 sprig fresh rosemary
1 tsp sea salt
large frying pan