Too much of the same thing, Roy. Salmon is fatty, avocado is fatty, cream cheese is fatty, sausage is fatty. And the cooking technique jams everything together like a candy bar, so you don't get the play of distinct tastes and textures.
I'd rub the salmon with soy and oil and minced ginger - maybe crust it with chopped pistachios - and grill it. Use the avocado for a side salad, or guacamole. Save the cream cheese to shmear on a bagel the next day with leftover cold salmon.
Save the sausage, mushroom and onions for dinner tomorrow. Grill them up (alternately, caramelize the onions with a little balsmamic) and serve over pasta with a green salad. Or do a fritatta.
What you've got now is too much of too much. You're drowning the poor salmon in all that other stuff, burying it all in melted cream cheese.
Also, two avocados is way out of proportion to the other ingredients. The avocado is very rich, and just takes over, and with two of them that's all you would taste. I made a a sashimi salad with avocado Friday night, and used three-quarters of a pound of raw tuna in about 1/4" chunks, extra firm tofu chunks about the same size, a half an avacado chopped up, and a pre-packed seaweed salad; and mixed together wasabi mayonnaise, ponzu, some sharp Thai sauce, soy sauce and wasabi powder for the dressing; and there was plenty of avocado. More would have turned it into an avocado salad.
There were also problems with the meter, your syntax was a bit confusing, and some of the rhymes seemed forced ("avacado/salmon is an unusual slant - but works - but I had trouble with "cream cheese/sausage".)
[This message has been edited by Michael Cantor (edited September 07, 2008).]
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