Copper River Salmon is back in town.

Thanks to our good friends Brian and Gini, we were treated to a delicious BBQ’d salmon dinner.   And we got to go home with leftovers!

I did two things with the leftovers:

For dinner the following night I made a big green leafy salad with all sorts of healthy veggies and avocado, and then topped it with the leftover salmon.  Delish!

And, as shown in the picture,  I also made “tuna” salad except I used the salmon.  Adding cilantro, green onions, celery, red cabbage and a bit of mayo.  Great with crackers!

And our dog Max got the leftover salmon skin.

Happy dog!

Healthy us!

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