Last wild salmon of the week

After our first dinner of Copper River wild salmon on Tuesday, I put the five leftover cooked pieces in the refrigerator. My son had one in a sandwich the next day. I finished the last one today.

In late morning, I put a fistful of pre-washed organic spring mix on a dinner plate, the bed for the last fillet and some tuna fish salad (extra virgin olive oil, scallions and cumin). I added slices of tomato and cucumber, showered the plate in fresh lemon juice and added more cumin and some za'atar, a spice mixture containing thyme, wild sumac, oregano, marjoram, salt and sesame seeds. 

Two slices of toast and hot tea completed the meal.