Wild Salmon is what you’re after. Unfortunately the fresh salmon is farmed so it doesn’t contain good fats for our brains, joints and cancer prevention. We’re avoiding the traditional tuna due to high mercury levels. Wild Salmon (80-120g per person), 1 cos lettuce leaves separated, 8 small chat potatoes halved steamed, 400g green beans steamed, 3/4 cup black olives (try the delicious South Australian Coriole), 250g grape tomatoes halved, 4 hard-boiled eggs peeled & quartered, 2 bunches asparagus steamed (optional). Dressing: 1/3 cup olive oil, 1/3 cup red wine vinegar, 1 Tblsp dijon mustard, 1 Dstsp capers, 3 anchovy fillets drained and mashed into dressing (optional – do try it, no one will notice!) Layer cos into a large shallow bowl, gently stir dressing through other ingredients and scoop over the lettuce. This is a light, satisfying lunch or dinner. You could also barbecue some fresh, wild fish like snapper and lay it on the top of the salad instead of tinned fish.