• Ingredients 3 tablespoons finely crushed pork rinds 3 tablespoons finely crushed toasted rye-bread crumbs Kosher salt 2 large egg yolks 1 small garlic clove 3/4 teaspoon finely grated lemon zest 1 1/2 tablespoons fresh lemon juice 1/2 cup canola or vegetable oil 1 tablespoon finely chopped dill 4 ounces broccoli
  • Ingredients 1/2 cup plain, low-fat Greek yogurt 2 inner celery ribs with leaves, finely chopped 2 tablespoons chopped chives 2 tablespoons chopped flat-leaf parsley 1 tablespoon fresh lemon juice Salt Freshly ground pepper 1 1/2 pounds roast salmon, flaked (4 loose cups) 8 hot dog buns Melted unsalted butter, for
  • Ingredients 3 tablespoons toasted wheat germ 1 tablespoon yellow mustard seeds, crushed Four 6-ounce skinless salmon fillets Salt and freshly ground pepper 2 1/2 tablespoons Dijon mustard 1 1/2 teaspoons dry mustard 1 tablespoon canola oil How to Make It Step 1 In a shallow dish, combine the wheat germ
  • Ingredients SAUCE 1/2 cup full-fat plain Greek yogurt or sour cream 1 tablespoon chopped dill 2 teaspoons drained prepared horseradish 1 tablespoon apple cider vinegar Fine sea salt Pepper SALAD 1 bunch beets (1 1/2 pounds)—scrubbed, greens trimmed and reserved, beets sliced 1/2 inch thick 5 tablespoons extra-virgin olive oil
  • INGREDIENTS – SERVES 4 salmon: 4 skinless wild sockeye salmon fillets (3 to 4 oz. each) , pin bones removed salt and pepper, to taste 1 Tablespoon canola or avocado oil ——————————- balsamic vinaigrette: 1/2 cup good balsamic vinegar 1/2 cup extra virgin olive oil 1 Tablespoon Dijon mustard 2 teaspoons brown
  • Serves 4 1 1/2 pounds wild Alaska sockeye filet 4 tablespoons extra virgin olive oil sea salt and freshly ground pepper 1/4 cup fresh orange juice 1/4 cup fresh lemon juice 1/4 cup white wine vinegar 1/2 teaspoon tamari or soy sauce 1 tablespoon maple syrup 1 teaspoon packed brown sugar