This weekend, the store where I work is having an incredible sale on wild Bristol Bay Sockeye salmon-$7.99 lb cut and wrapped! Incredible. Needless to say, I cleaned out my little freezer and bought one. I'm thinking I'll buy two more, maybe three. This Sockeye is soo delicious and fresh, you barely need to do any preparation. I simply drizzled it with good olive oil, sprinkled with sea salt and pepper and baked it at 325' for about 15-20 minutes. When it is done to your liking (and I prefer mine a little more rare in the middle) squeeze some fresh lemon juice on top and boom! Done, divine and delicious. I refrigerated what I didn't devour last night and made this beautiful breakfast to celebrate the Solstice. I prefer a savory breakfast and this was quick and easy and so satisfying. In five minutes I had breakfast: a bowl of baby arugula, half an avocado diced, a hunk of salmon, two forkfuls of raw sauerkraut, half a lemon squeezed over the top, a drizzle of that good olive oil, sesame seeds and for the grand finale Jacobsen salt. To round it off, a lovely smattering of fresh picked raspberries from Sauvie Island from my friend Els. Try it, what a lovely way to begin your day with a healthy bowl of Superfoods!
