Enjoy this heart healthy recipe from the kitchen of our very own Richard Applegate, Trinity Woods Director of Food Service.

• 6oz Fresh Salmon Filet (skinless)

• 1 Medium Avocado

• 1oz Extra Virgin Olive Oil

• Juice from 1 Lemon

• Pinch of no salt season (Mrs. Dash works well)

• 1 Small Head of Butter Lettuce

Instructions:
Poach salmon in simmering water for 10-12 minutes. Check with a probe
thermometer to ensure internal temperature is at least 145 degrees.

Place salmon in refrigerator to cool off for around 20 minutes. Split avocado
in half and remove pit, scoop from the rind into a mixing bowl.

Add salmon to avocado, season with no salt seasoning, add olive oil and
lemon juice. Carefully mix while keeping the salmon a little chunky.

Place a couple of ounces of the mixture in lettuce leaves and roll. Enjoy!