This recipe is made with wild caught, pink Alaskan salmon loin tossed with a small amount of brown rice, hand diced, white sweet potato and chopped whole scrambled egg. We hand place a couple slivers of whole garlic and cut kale leaf on top. We simmer all of our ingredients in a Salmon consommé broth made with heads, tails and unused portions of the salmon in a traditional stock method to produce naturally occurring flavors. The final stage is to add our sunflower oil, vitamins and minerals.
Find Similar Products by Category