Sockeye Blueberry and Sage Salmon


  • 1 lb of ground Wild Alaskan Sockeye Salmon Ground
  • 1 C of chopped leeks
  • 1/2 C of frozen blueberries
  • 2 TBSP chopped fresh sage
  • 2 TBSP coconut oil
  • sea salt to taste


Chop leeks and fresh sage and set aside. Melt coconut oil, add leeks, sage, blueberries and salmon.  Add sea salt and let cook on medium heat for about 5- 10 minutes until the salmon is cooked and the leeks are tender.  Serve on rice, cauliflower rice or with scrambled eggs.  IMG_1594.JPG