While living in a quaint Scottish town on the edge of the North Sea, the adverse weather quickly prompted me to abandon my attempts at golf, redirecting my handiwork to projects that were more gastronomically inclined. As a Denver-born pescetarian, I could not help but develop an insatiable craving for all things salmon. Its versatility and nuanced flavor astounded me. Whenever I faced a roadblock while writing about my doctoral research, recipes involving salmon pleasantly usurped my thoughts, curing waves of trepidation about footnotes à la gravlax. Now that's my kind of hole-in-one... <br /> <br />When I moved back to Colorado, I didn't know how I could cope. After all, the Highlands of Denver are not known for fresh fish. I knew I would have to look elsewhere for my dietary staple. Thanks to the World Wide Web, I came across SeaBear Wild Salmon out of the Pacific Northwest. The company, named after a Native American legend, dates back to 1957. Their commitment to quality and sustainability sets them apart as a leader in the global push to achieve the Sustainable Development Goals. SeaBear's Ready-to-Eat Wild Sockeye Salmon offers Omega-3 deliciousness with vacuum-sealed convenience. Equally palatable is the fact that it's easy to open AND skinless and boneless. SeaBear's Ready-to-Eat Wild Sockeye Salmon is, after all, the product that inspired what is, in my humble opinion, one of the best salmon salads out there--from sea to shining sea. <br /> <br />(P.S. You can order a "big catch" here: https://www.seabear.com/big-catch-ready-to-eat-wild-salmon.html)

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