RECIPE OF THE WEEK
BY LORI SHEMEK PH.D.
- 4 ounces water-packed salmon, drained
- 1 tablespoon crushed pecans
- 1 slice sprouted whole grain English muffin (or bread)
- 3 tablespoons shredded mozzarella cheese
- Salt, and pepper to taste
- In a small mixing bowl, blend salmon, pecans, salt, and pepper.
- Place salmon mixture on top of English muffin.
- Sprinkle cheese over top.
- Broil until heated through, and cheese melts.