|Leftover fresh wild Alaskan salmon straight from the refrigerator crowning a takeout salad of fresh spinach, tofu, sun-dried tomatoes, cucumbers and beans.|
Wild-caught haddock fillets poached in chicken broth with garlic, ginger, onion, lime juice and thyme. I ate them with organic brown rice from Costco Wholesale, where we buy many of the ingredients for our home-cooked meals.
Trader Joe's Organic Whole Wheat Fusilli Pasta with sardines and salted cod fish in bottled Classico Tomato & Basil pasta sauce. For 1 pound of pasta, use a 32-ounce bottle of sauce.
|A snack of canned-fish salad, olives, stewed tofu and hummus.|
|Jamaican Ackee and Salt Fish with sweet plantains.|
Fresh wild Copper River Sockeye Salmon with Kirkland Signature Basil Pesto, both from Costco Wholesale.
I seasoned the salmon with a little Himalayan Pink Salt, Aleppo red pepper and lime juice before roasting them in the oven at 375 degrees for 8 to 10 minutes, depending on the size of the piece I cut from the larger fillet, below.
|Veins of heart-healthy fat in the raw fillet of Copper River salmon.|