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Wild Salmon Fritters with Summer Salad

Fritters

1/2 pound very fresh, Wild Salmon fillet

2-3 scallions, sliced

1 clove garlic, minced

1 cup whole-wheat pastry flour

1/4 teaspoon sea salt

2 teaspoons baking powder

1 cup Organic milk (cow, rice or soy)

1 teaspoon Organic Apple Cinder vinegar

1 tablespoon light Olive Oil

Salad

2 large Ruby Red Grapefruits

Organic Greens (arugula, radicchio, dandelion)

4 Key Limes

Organic Olive Oil to taste

Pitch sea salt

Steam salmon until just barely done. Remove from heat. When cool, flake with hands. Add scallion and garlic. Sift together the flour, salt and baking powder. Whisk together the milk, oil and vinegar. Combine with flour mixture, stirring as little as possible. Gently fold in salmon mixture. Drop tablespoons of batter onto a hot griddle. Cook until done, turning only once.

Meanwhile, skin grapefruits and cut each into eight pieces. Wash greens and toss with Key Lime juice, oil and salt. Arrange on salad plates and garnish with grapefruit.

Place fritters on plate and serve immediately. Serves 2-4.

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