I once saw on the “Dr. Oz (or maybe Oprah) Show” something about the benefits of sardines. Can you say protein and omega-3 fatty acids? Hellooo. I had never tried one of these little fish before in my life, but when I went food shopping last week something made me buy a tin. From my guestimates of what a sardine would taste like (and the realization that many fish go nicely with lemon and potatoes), I came up with a recipe for Sardine and Potato Salad.
1 3.75 oz tin sardines packed in water, or 4 cleaned sardines
1 small russet potato, scrubbed
6-8 stalks asparagus, ends trimmed
Extra-virgin olive oil, sea salt and black pepper to taste
Place the potato in a pot of boiling water for 15-20 minutes, or until semi-soft. When the potato is ready, take it out of the boiling water, cut it into 1-inch pieces and let the pieces cool for 10 minutes. In the meantime, heat 1/2 tablespoon of extra-virgin olive oil in a pan on medium heat and add the sardines. Let the sardines cook for about 4 minutes on each side so that the skin becomes crisp. At this time add the asparagus to another pot of boiling water for 4 minutes and then blanch the stalks in a bowl of ice water so that they remain bright and firm. Plate the potatoes, asparagus and sardines and squeeze the juice of 1/2 a lemon over your plate. Top with extra-virgin olive oil, salt and pepper to taste and enjoy your $4 meal (that’s literally how much it cost me) while catching up on last week’s episode of “Jersey Shore.”
p.s.- I really liked the sardines; they resemble tuna in a way but are just a bit more daring for presentation purposes. Have you ever tried them?