While cruising through the local market the other day something at the seafood counter caught my eye. A sale on Wild Sockeye Salmon…YAY! This particular market usually carries just farm raised salmon, which just doesn’t even come close to comparing to wild fish in taste and texture. Not to mention the health benefits are much higher with wild fish. Once you go wild, you can never go back! I was raised on wild fish so it is very difficult for me to eat farm raised fish at all. As I eyeballed the fish through the glass, I recalled having some finger limes in the fridge that needed to be consumed soon before they went bad. A vision came to mind of an avocado stuffed with grilled salmon topped with a mixture of shallots, finger lime beads, cilantro, rice wine vinegar, and olive oil. The wife was quite pleased with my vision as she was getting concerned she was not going to get to experience the citrus joy that is finger limes. I had been experimenting recently with finger limes and paring them with things like oysters (my favorite) and shrimp. Unfortunately, Julie developed a shellfish allergy a few years back so she has been stuck on the sidelines left to watch me enjoy these little citrus jewels….