I’ve started being really picky about eating wild salmon over farm raised. I’ve heard so many stories about the crap they are fed and unhealthy crowding into pens. Anyway, my favorite is sockeye for its overall protein/nutrition to calorie ratio. This recipe also works for steelhead trout. Steelhead trout is like salmon kicked up a notch – it is trout that is bred inland, but matures out to sea and comes back inland to spawn. Gets as big as salmon out at sea and the flesh is very like salmon, just a little bit more red than pink. Herb & I both prefer the taste of the steel head and we’re always on the look out for it.

Yummmm and oh so good for you!

  • Hunk of leftover salmon, flaked but still big pieces
  • Torn red leaf lettuce
  • Two forkfuls homegrown bean sprouts (I like a mix – adzuki, lentil, mung, radish, broccoli & alfalfa)
  • 1 tbs raw sunflower seeds
  • 1 tbs raw pumpkin seeds
  • 1/2 diced avocado
  • ground pepper to taste
  • little drizzle of greek dressing w/feta (or any favorite vinaigrette, or just a bit of EVOO)
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