Anyone else guilty of thinking up recipes about 30 minutes before you need to start making dinner?

There’s benefits to thinking on the fly, but a lot of times I’ll forget what I did.  That makes it hard to recreate if it turns out well.  I’m also forced to use what I have on hand, as a trip to the supermarket is out… Somehow, they always turn out ok…

This one was more than ok!  Light and refreshing, yet totally satisfying with lots of healthy fats!

So glad I wrote it all down 🙂

Ingredients (Would serve 4)

• 3 6oz cans of wild Alaskan Salmon
• 10 grape tomatoes (cut in half)
• 6-8 eggs (The Huz and I each had two, but Maya only had one)
• 1 large avocados
• 1 Mango diced
• 1/2 and inch slice red onion diced (or a scallion)
• 1/3 cup diced pickles
• Sea Salt and Pepper to taste
• Head of Butter Lettuce

Directions

• Boil water and cook eggs for 7-8 minutes (I accidentally forgot to set the timer and cooked mine a little longer than I had planned)  7 minutes for a runny yolk, 8 for a soft one as pictured.  Take off burner and add cold water and ice until they are cool.  Very important to have them fully cool, in order to peel properly.  Set aside while you make everything else.
• Drain Salmon, place in large bowl, and break it up.
• Dice tomato, avocado, mango, and onions and stir into salmon
• Salt and Pepper to taste
• Set butter lettuce in a bowl, and scoop large cub of mixture on top.  Top with eggs.

Enjoy!

Next week, I’ll show you how I ate this for lunch the next day!  It was almost better!!