The Saucy Fish Co. review and an Avocado salad to go with it

I have for you today two items that I was never fond of. After a looong gap, I gave them one more opportunity to please me, and what do you know, seems like I quite enjoy them. Shocked at this, and pleasantly surprised at how much my tastes have changed, I am embracing this new found love for Avocado's and Salmon...yes, two completely different food genres...with all my heart.

Fish has never been my favourite, and I can very strongly say, it never will be too. But of late, I have started experimenting with it at home (much to Ro's delight) and I can proudly say I eat a few varieties of it, if made the way I like with absolutely no taste of fish coming through (much to Ro's despair). So when I was asked to review a Saucy Fish Co product, I was a bit apprehensive as to how it would be, considering that they all came with their respective sauces and I didn't need to do any jazzing up of my own.

 

I checked out their website and was amazed at the huge variety of options available- 22 to be precise, yes 22 different types of fish products ranging from fresh fish and sauce pairings to foil bake bag fish dishes to fish cakes and standalone sauces. The fish cakes looked soooo delish on their website, I had to pick it up, and so were the sauces, perfect for some home made fish pie. So off I went to the local store only to be disappointed. The shelves were empty. This happened to me twice, which obviously means there is high demand for the product in the market (or the store does a rubbish job of stocking enough of it). I somehow HAD to get my hands on it desperately, now that my patience was running.

Third time, I was lucky, but not lucky enough to get the products I wanted and so had to make do with what was available. I picked up a pack of the salmon fillet with watercress and crème fraiche dressing and the salmon fillet with a chilli, lime and ginger sauce. The salmon fillets we Ro dutifully pan fried to perfection and I must say, it truly was a sight to see the colour changing and the skin getting all crispy. Even I got excited seeing it, and Ro was literally drooling. The sauce came in small sachets and just needed to be immersed in a mug of hot water for a while and was ready to be poured on top or had on the side, whichever way you prefer.

 

Taste-wise, both of us preferred the one with the chilli, lime and ginger sauce, which we were a bit apprehensive about in the beginning, but was pleasantly surprised at how the slightly sweet-tasting sauce paired perfectly well with the salmon. The water cress and crème fraiche dressing, after we jazzed up with some salt, was pretty good, but the first one was definitely our fav. I actually had quite a bit of it, much to my Ro's surprise. I do hope I get to try some more of their products (hopefully they would do a better job with stock) and considering how easy it is to whip up a tasty meal in minutes, I would definitely consider buying Saucy products again.

The salmon and sauce makes for a full meal if you have a salad or some roast potatoes or so on the side. We had it with this simple avocado salad, which again was a true eye opener. Thanks to my sis-in-law for passing on this easy peacy recipe, we now like avocado. Even my fussy brother who hates anything green, loved this. So you have to trust me on how good it tasted. I

Avocado salad

Avocados- 2 large, flesh cooped out

Small onions- 2 to 3, finely chopped

Green chilli- 1, finely chopped

Ginger- 1/2 inch, peeled and finely chopped

Coriander leaves- 1 tbsp, finely chopped

Sugar- 1/4 to 1/2 tsp

Salt- to taste

Lime juice- a generous dash/ squeeze

Coconut oil- 1 tsp

 

Place the avocado flesh in a large bowl and break it up. Mash it with a fork, but not to mashed potato consistency. There should still be small chunks left.

Tip in the onions, chilli, ginger and coriander leaves into the bowl and mix well with the avocados.

Add the salt, sugar and lime juice and give it a toss. Do a taste check to see if its all good.

Finally, drizzle the coconut oil over the salad, give a final mix and serve with a garnish of some coriander leaves.

You can add any oil of choice, but coconut oil gives it that distinct taste. Ro said he would prefer olive oil, but I loved it this way. 

With thanks to The Saucy Fish Co. for the vouchers to pick up the product from the store.