Monday, June 14, 2010

Going wild over wild salmon

Sockeye salmonImage via Wikipedia

I combined fresh wild sockeye salmon and smoked wild sockeye in a superb breakfast sandwich this morning. 

The fresh fish was left over from dinner last night, when I baked the fillet I bought at Costco with a little salt, Aleppo red pepper, chopped herbs and lemon juice. At 350 degrees, I got rare pieces in about 7 minutes, medium in about 10 minutes.

I toasted whole-grain bread, spread one piece with homemade pesto, added the two kinds of wild salmon, tomato with za'atar thyme mixture, organic salad greens, a little parsley-and-red-onion salad and sliced cheese. Wow.

The bread, preservative-free smoked salmon, Campari tomato and organic salad greens also came from Costco.

(Photo: Sockeye salmon)
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