In a large bowl, whisk together
Salt and Pepper (to taste)
Milk (1 Tbsp)
Wild Salmon Fillets (3.5 oz)
into large cubes, season, and saute in an oiled with
Extra-Virgin Olive Oil (1 tsp)
nonstick skillet over medium-high until opaque throughout, about 5 minutes. Reduce heat to medium; add eggs. Cook, stirring until eggs are just set.
Serve with a side of sliced
and toast or (in my case) flax-seed crackers!