He buys a 2 1/2#  wild salmon roast at the Mountain View Farmer’s Market (it’s mercury-free, which is hard to find these days.)  The roast is less expensive so he filets it himself, just takes some practice.

Filet: with a long thin knife, cut around the midsection of bones & remove. Then slide the knife between the skin & flesh to remove skin. Lay the filets out flat and pull the small bones out with needle nosed pliers (nice cooking stores sell special fish bone removing pliers which are really nice and make the job easier.)

Lay the filets out on a broiler pan covered with foil. Fold the thin flaps of skin under the main body of the filet to give it a consistent thickness. Slather the top with melted butter. Broil on one side only — occasionally turn the heat down to 350 degree bake (he toggles between broil & bake a few times so the top doesn’t burn) for approximately 12-18 minutes. Squeeze lemon over the top.

It’s VERY good.

“This is a recipe I made way back in sixth grade home economics class and it’s still a favorite!”

• 1/2 cup sour cream
• 1/2 cup light mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1 tablespoon brown sugar
• 4 cups shredded carrots
• 1 cup raisins

In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, salt and brown sugar.  Add carrots and raisins and stir until coated.

Makes about 4 servings.

Green Soup is extremely low in fat and high in protein and vitamins which makes it a perfect food for high nutrients while dieting.  When pureed, the taste of the vegetables blends into the Split Peas so no matter how many vegetables you add, it still tastes YUMMY!

• 1 Pkg. Split Peas
• ½ Cup diced Ham
• ½ Onion diced finely
• 1 Cup diced Carrots
• 1 TBS. Olive Oil
• 2 14.5 Oz. Cans of Low Sodium Chicken Broth
• 1 TBS. Chicken “Better than Broth”
• 6 Cups Water
• Leafy Green Vegetables
• 1 Egg Yolk
• 2/3 Cup Milk

In a large pot, sauté the diced onion and ham in 1 Tablespoon Olive Oil until onions are wilted.  Add the carrots and sauté for a few minutes more.  Rinse Split Peas and add to the pot.  Add all other ingredients EXCEPT Egg Yolk and Milk.  Simmer for 2 to 3 hours until peas are completely cooked.  I usually use Kale, Cabbage, Kohlrabi Greens, Spinach or any other high nutrient leafy greens.  Add several different kinds.

Separate egg yolk and white (discard white) and blend egg yolk and milk with wire whip.  Using immersion blender, puree soup until all ingredients are completely creamed.  Slowly blend in egg/milk mixture to further “cream” soup.

Makes approximate 10 to 12 servings.