• 2 (14-ounce) cans salmon with bones, drained
• 2 egg whites, beaten
• 1/3 cup Italian bread crumbs
• 1 tablespoon all-purpose seasoning (recommended: Old Bay)
• A few drops hot sauce (recommended: Tabasco)
• 2 tablespoons chopped flat-leaf parsley
• 3 to 4 tablespoons chopped roasted red pepper - 1/2 pepper from a jar, drained, then chopped
• Salt and pepper
• 1 tablespoon vegetable oil, 1 turn of the pan

Salad:

• 1 head frissee lettuce, coarsely chopped
• 1 endive, sliced
• 1 romaine heart, chopped
• 2 cups baby spinach leaves, from bulk bins of market, just over 1/4 pound
• 1 navel orange, peeled and chopped
• 1/2 small red onion, thinly sliced 
• 1 tablespoon orange zest
• 3 tablespoons red wine vinegar
• 1/4 to 1/3 cup extra-virgin olive oil, eyeball it
• Salt and pepper
• Rosemary and Ham Scones, recipe follows

Rosemary and Ham Scones:

• 1 box biscuit mix (recommended: Jiffy)
• 3 tablespoons finely chopped rosemary, 4 small stems 
• 1/2 cup cream 
• A couple pinches salt 
• 3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound 
• 1 tablespoon orange zest 
• 2 teaspoons sugar