I used a leftover Copper River Salmon Fillet from yesterday's meal. I warmed the fillet up and added Toasted Sesame Seeds to it and served it over a bed of No Yolk Egg Noodles that were seasoned with Sea Salt, Pepper, and Parsley. took about half a tablespoon of Extra Virgin Olive Oil and spread over the Salmon and Noodles. Good and light dinner for these hot Summer days! For desert later a bowl of Breyer's Carb Smart Chocolate Ice Cream.
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