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. A couple slivers of whole garlic and cut kale leaf are placed on top. All of the ingredients are simmered 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 sunflower oil, vitamins and minerals.

Key Benefits

• Contains wild-caught, pink Alaskan salmon
• Sustainable
• Low grain
• Zero carbs
• With added vitamins and minerals
• For all life stages