I try to have fish at least once a week. Omega-3s and all that. I think salmon is probably one of my favorite fish. Not that I have had all that many to judge by. I think it has more flavor than flounder or tilapia. Most of the tuna I’ve had has, let’s be honest, been the canned “chicken of the sea” stuff. I’m sure there have been others, but I can’t really remember at this moment. Excuse the horrible pictures!Anyway…the other night I made it (and by make it, I mean I defrosted a frozen fillet). I almost always use a yogurt based sauce-usually with dill and mustard. This time I decided to go Asian. I started with the plain yogurt again. I think it makes a good base for sauces, it’s healthy, and I like the flavor of the tang with the more oily fish. I added teriayki, lemon, and ginger. It was actually kind of pretty…the pink salmon with the latte-colored sauce. It was pretty in real life, I promise.Today I was making a quiche and used one of the hen’s eggs (out of 5). Can you tell which one it is?