Salmon and Rice

Salmon is packed with omega-3 fatty acids, which can reduce triglycerides. This recipe can
be made with fresh or canned salmon. I prefer to use canned; it lasts a long time. When you
buy fresh fish, you need to cook it immediately. Refrigerate the leftovers of this disk for up
to 3 days, or freeze for up to 1 month.

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• 2 tablespoons olive oil
• 1 cup canned chopped tomatoes
• 1⁄2 cup chopped zucchini
• 1⁄2 cup chopped green beans
• 1⁄2 cup peas
• 2 9-ounce cans salmon in oil
• 11⁄2 cups cooked brown rice
• 3 tablespoons plain wheat germ
• 1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes
• 1⁄2 cup fish stock

1. In a saucepan over medium-high heat, heat the olive oil. Add the tomatoes, zucchini,
green beans, and peas and sauté until fork-tender, about 15 to 20 minutes.
2. Add the salmon, rice, wheat germ, parsley, and fish stock. Stir well and sauté for 5 more
minutes. Let cool and serve.

DR. KEVIN SAYS

Salmon and trout must be cooked well to avoid salmon poisoning, a parasitic condition transmitted
from snails, which can make dogs very sick. Never serve freshly caught Pacific Coast
fish to your pet without cooking it thoroughly. Dogs should not eat raw fish.