• Time: 25 minutes Servings: 4 Ingredients: 1 pound sockeye salmon, skin and pin bones removed, roughly cut into .-inch pieces Juice of 1 lemon, divided teaspoon garlic powder teaspoon dried dill teaspoon smoked paprika Salt and pepper to taste ⅓ cup panko (substitute plain bread crumbs or . cup crushed
  • Ingredients 1 filet Pride of Bristol Bay Sockeye Salmon 1 tablespoon cumin 1 teaspoon chili powder 1 teaspoon onion powder 1 clove garlic minced Salt and pepper to taste 2 tablespoons olive oil 1 medium yellow onion, chopped 3 limes, quartered 1 handful cherry tomatoes ½ head Iceberg lettuce 1⁄2
  • Ingredients: 1 large Pride of Bristol Bay filet, thawed 1 2-inch piece of fresh ginger 3 cloves of garlic 3T coconut aminos 1T garlic sauce (feel free to sub oyster sauce) 1/2T honey 2t sesame oil 1t white pepper a few pinches of sea salt Directions: Place your rinsed filet in
  • 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